rum truffles 1

There’s no doubt that baking during the holidays is one of my favorite things to do.  Making frosted sugar cookies with my son to leave for Santa tops the list, but unfortunately, (lack of) time and busy schedules don’t always allow me to make all of the elaborate goodies that I’d really like.  I spent three hours Tuesday evening frosting cookies for a work committment I’d made a few weeks ago, and I also needed to come up with another yummy goodie to take to my work Christmas luncheon today.

And even when I try to plan ahead, things don’t always go smoothly.  See, I’m lucky enough to work from home on Mondays and Tuesdays; knowing I was going to make these truffles for my work luncheon on Thursday, I thought I’d use my lunch time wisely by baking my cake and having it ready to go for later in the week.  So, over the noon hour, I popped upstairs, heated up my lunch, and popped this cake in the oven.  It should have been done in 30 minutes, just as I was finishing my lunch.

Except it wasn’t.

I opened the oven door to take the cake out, and it hadn’t baked.  Not even a little.  In fact, the oven was barely warm, despite the fact it was piping hot when I slid the cake pan in and set the timer.  I had no idea how it happened, but I didn’t have time to attempt to figure it out.  I turned the oven back on, put the cake back in the oven, and went back downstairs to work.  I made a mental note to run back upstairs in about half an hour to check on the cake, since I can’t hear my oven timer beep when I’m in the basement.

But then I got engrossed in work and forgot.

Fortunately, the cake was only in the oven for an extra minute or two, and everything ended up just fine.  But clearly, multi-tasking is not my thing.

These truffles, however, are my thing.  Since this was a new recipe to me, I “needed” to sample the end product for control purposes.  I mean, it would be embarrassing to take these to share with my coworkers if they weren’t good.  So just to be safe, I sampled three two.



rum truffles 2

No-Fuss Fudge Rum Truffles
Prep time
Cook time
Total time
  • 1 package fudge cake mix (I used Duncan Hines)
  • 1 cup finely chopped pecans or walnuts (I omitted these)
  • 1 tablespoon rum or rum extract
  • 2 cups sifted powdered sugar
  • ¼ cup unsweetened cocoa powder
  • additional nuts, sprinkle, sugar and/or cocoa, for garnish
  1. Prepare, bake and cool cake according to package directions.
  2. Once cool, crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size. Add 1 cup nuts, rum extract, powdered sugar and cocoa. Stir until well blended.
  3. Shape mixture into balls, about 2 tablespoons each. I used a cookie scoop.
  4. Garnish by rolling balls in finely chopped nuts, sprinkles, sugar and/or cocoa. Press firmly to adhere nuts or sprinkles to truffles.


Again, thanks so much to Brenda for hosting the 12 Weeks of Christmas Cookies and Sweets week after week!  Can you believe we’re just a few weeks away from Christmas?  If you still need baking ideas for the holidays, be sure to check out my previous posts:

{Week 10} Homemade Eggnog
{Week 9} Chocolate Cinnamon Chip Cookies
{Week 8} Peppermint Candy Bark
{Week 7} Mint Cookies with White Chocolate Ganache
{Week 6} Red Velvet Cookies with Cream Cheese Frosting


And be sure to check out all of the rest of these yummy treats!