Recipe: Dark and Stormy Cake Balls
In this crazy-busy, need-it-now world, I know what you must be thinking: “I don’t have time to drink…
In this crazy-busy, need-it-now world, I know what you must be thinking: “I don’t have time to drink a beer AND eat dessert; I’ve got things to do. Surely, there must be a better way!” There is (and don’t call me Shirley): Dark and Stormy Cake Balls.If you aren’t familiar with a Dark and Stormy, here’s the gist: ginger beer with a shot of dark rum and a slice of lime. And I’m talking about alcoholic ginger beer here, not that root beer-type ginger beer. Thanks to Betty Crocker and Safeway, I was able to easily procure a gingerbread cake mix, so I have high hopes you’ll be able to find it, too.
Dark and Stormy Cake Balls
Ingredients• 1 pkg. Betty Crocker Gingerbread Cake and Cookie Mix
• 1 bottle (11.2oz) ginger beer
• 1 egg
• 4T butter, softened
• 2 1/2 c powdered sugar
• 1-2t lime juice
• zest of 1 lime
• 2T dark rum
• White chocolate bark
Directions
1. Follow directions on the back of the gingerbread cake mix, except substitute water with a full bottle of ginger beer (though no judgment if you take a sip or two), and bake as directed.
2. While the cake is baking and cooling, cream together butter and powdered sugar, rum, lime juice, and lime zest on low until combined, then on medium-high for 2 minutes until light and fluffy.
3. Crumble cooled gingerbread cake into a large bowl and stir in frosting until fully combined.
4. Scoop into 2 teaspoon-sized balls and stick in fridge until cold. (This will make around 50 cake balls)
5. Melt white chocolate bark, coat cake balls, and return to fridge until set.
The gingerbread, beer, and rum make for a dense, moist, and ever-so-slightly spicy cake ball, while the addition of the lime lightens each bite, creating an extremely tasty and “refreshing” treat.
