Rum Balls

• 2 cups finely ground cake crumbs from a leftover cake
• 2 tablespoons cocoa powder, optional
• 1 cup powdered sugar, sifted, plus extra for rolling
• 1 cup finely chopped pecans or walnuts
• 2 to 4 tablespoons honey
• 1/4 cup dark rum
• 4 ounces semisweet chocolate, melted, optional

1. In a mixing bowl fitted with the paddle attachment, or by hand, mix together the cake crumbs, cocoa powder, powdered sugar, and nuts.
2. Stir in the 2 tablespoons of honey and the rum.
3. Using your hands, try to form the mixture into a ball.
4. If the mixture won't hold together add a little more honey.
5. Roll the mixture into 1-inch balls, then roll them in powdered sugar or melted chocolate, and let them set up.
6. Then, let them age or ripen 24 hours.
7. Notes about the recipe: I toured Sara Lee Bakeries when I was a kid and they had scrap bins in laundry carts but it went to a local pig farmer.
8. I used to make these in my bakery to use up all the trim from my cake layers.
9. We kept a 5-gallon bucket, as most bakeries do, where we throw all the trims and once a week make rum balls.
10. So each time, they were a little different depending on the content of the scraps.

cake crumbs, cocoa powder, powdered sugar, pecans, honey, dark rum, chocolate

Taken from www.foodnetwork.com/recipes/rum-balls-recipe.html (may not work)