This recipe, developed by my husband, is based upon the basic Cake Ball recipe and therefore, different than the traditional Bourbon Ball recipe. If I may be so bold as to say, they are tastier and even easier to prepare than the traditional recipe.
1. Soak nuts in Bourbon while you bake and cool the cake.
2. Bake the yellow cake mix in a 9x13 cake pan as directed on the box. Allow to cool.
3. Break it up into the bowl of your KitchenAid mixer.
4. With the paddle on a slow speed, add the nuts and Bourbon, as well as the entire tub of icing. Slow, so you don?t whip it out all over your kitchen - trust me on this one!
5. Allow to mix completely. This will have a moist, pasty consistency and will look somewhat unattractive.
6. Spread this mixture back into the cake pan from whence it came. Chill well in the fridge, two to three hours. It will be somewhat firm to touch when chilled properly.
7. With a sharp knife, cut into seven rows by nine rows, to ultimately make 63 Bourbon Balls.
8. Using a fork, pull each cube out of the pan and roll it into a sphere with your hands.
9. Place each sphere on a wax paper (or parchment) lined cookie sheet. It will actually take several sheets, probably three or four. Don't let the spheres touch.
10. Chill again in the fridge for a couple more hours.
11. After the spheres are chilled, prepare your favorite chocolate bark as directed.
12. NOTE: Prepare to work quickly and uninterruptedly at this point. You will want room for the cookie sheets to be placed next to the dip. You will return the dipped spheres to the wax papered cookie sheets, so keep the wax paper intact on the cookie sheet. Have your toothpicks and pecan halves at the ready.
13. Using a toothpick, dip each sphere (one at a time) into the coating, allow excess to drip off and place carefully back onto the waxed paper cookie sheet. Again, don?t allow the spheres to touch each other.
14. QUICKLY place a pecan half on top of the freshly dipped sphere and press down a bit to help it adhere to the Bourbon Ball. This will also serve to cover the unsightly toothpick hole.
15. Allow to chill in the fridge. You want the coating to be firm.
16. If you are so inclined, place the Bourbon Balls on little cupcake papers and package in boxes. Alternatively, you can just eat them right off the cookie sheet and pass out under the kitchen table. It is completely up to you.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 63 | ||
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Calories: 29 | ||
Calories from Fat: 23 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 14.8mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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