Somehow, don't ask me how, I got stuck with the 20 lbs of cake that were left over from my brother-in-law's wedding. After being carelessly dissected and wrapped in aluminum foil, the cake (and all its parts) was thrown into my freezer. I guess I hadn't visited my freezer in a while, because yesterday on the 3 week anniversary of the wedding, I discovered the forgotten cake.
I have to admit, when the urge for something sweet beckons, there are no limits. I've been known to pick at things completely covered in freezer burn, that probably should have already been disposed of. But this cake, though it wasn't exactly past its expiration, just didn't stimulate me in the least bit. It was a bland white sponge, with a bland white buttercream that tasted like a greasy concoction of crisco and sugar. I had to either throw it out, or turn it into something else, enitrely. Being the cheapskate that I am, I was soon left with only one option. But what to do? A trifle of some sort? Nah, too easy. And then it came to me - rum balls!
When in culinary doubt, turn to the liquor cabinet for advice. But don't quote me on that one.
(yield: about 20 balls)
6 cups leftover cake (sponge with some sort of cream filling will do), crumbled or grated, if frozen
1/4 cup dark rum
1 tbsp light corn syrup
1/2 cup sprinkles (you can use coconut flakes, grated chocolate, or chopped nuts in addition to, or instead of, the sprinkles)
Combine the crumbled cake, rum, and corn syrup in a large bowl. Work the mixture together with your hands to form a dense, moist dough. If it seems too dry, add a little more rum. Roll the mixture into balls slightly smaller than a golf ball, and then roll into sprinkles or other desired toppings. Indulge immediately, or refrigerate until ready to serve.