Cranberry Eggnog Cakeballs + Improv Cooking Challenge

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It's another Improv Cooking Challenge!  For the month of December, the ingredients were cranberries and eggnog.  A little more challenging than last month, I admit.  After an initial, kind of complicated idea (which I still may attempt at some point), I came up with this rather randomly while perusing Pinterest one day.

Did you ever make cakeballs?  If so, do you feel the need to eat the cake crumb/frosting mixture out of the bowl before, during, and after forming it into cakeballs?

Am I the only one?  I've never noticed anyone else talking about it.  I'm not one to normally eat raw batter or dough of any kind.  I don't even like cookie dough ice cream.  SO why did I eat close to 1 cup (or maybe more) of frosting/cake crumbs?  Oh and there were Craisins in there too.

White chocolate and dried cranberries just seem to go together.  Don't you think?

Another quick note:  I know that white candy melts seem to be the going trend when it comes to making cake truffle-type desserts.  I prefer vanilla flavored almond bark.  It melts a little bit thinner, so it's easier to cover the dough.  Also, it dries just a bit slower.  Therefore I had time to add the sprinkles before the coating hardened.  After dipping two to three cakeballs, top them with sprinkles.  If you do a lot at a time, the coating will harden and the sprinkles won't stick.

Don't ask me how I know this.

I was happy to eat the mistakes.

Cranberry Eggnog Cakeballs
makes approximately 40

1 box cake mix (I used white.)
1 cup eggnog
1/3 cup oil (I used half applesauce/half oil.)
3 eggs

1 can cream cheese (or vanilla) frosting
1 cup Craisins

1 package white chocolate candy melts OR white chocolate chips

Sprinkles

Bake the cake according to package directions.  The ingredients above are what I added.  I replaced the water with eggnog. 

Let the cake cool, then crumble it up.  Stir in the can of frosting and the Craisins until you have a thick dough.

Roll the dough into 1 inch balls and place on a cookie sheet.  Cover and freeze overnight.

Melt the candy melts (or white chocolate chips or almond bark) over a double boiler on the stove.

Dip the frozen cake balls into the candy coating and then place on wax paper to set.  Decorate with sprinkles before the candy coating hardens.  I like to store these in the freezer because I think they taste best that way.

Also being shared at:
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Sweet Indulgences Sunday