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
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. I used to make these in my bakery to use up all the trim from my cake layers. We kept a 5-gallon bucket, as most bakeries do, where we throw all the trims and once a week make rum balls. So each time, they were a little different depending on the content of the scraps.