3 9-inch layers cooked German chocolate cakes without frosting
1/2 cup fudge sauce (Smuckers Chocolate Fudge Sauce will do)
3/4 cup 151-proof rum
1 cup chopped walnuts or pecans
24 ounces semisweet dark chocolate
Chocolate sprinkles to garnish
Crumble the cake layers into a large mixing bowl. Add fudge sauce, rum, and chopped nuts. Mix into a paste. Roll into small balls (about the size of a golf ball) and freeze until hard. Melt dark chocolate over very low heat in a double boiler. Quickly dip a ball into the melted chocolate then immediately dip the ball into the chocolate sprinkles. Makes about 50 chocolate rum balls.
My notes: I used a German chocolate cake mix, which made one 9×13 cake. I omitted the nuts this time and used green sugar to sprinkle on top instead of rolling in chocolate sprinkles.
