1-1/4 cups plus 3 tablespoons strong brewed coffee, divided
1/4 cup canola oil
3 large eggs
1 jar (10 ounces) maraschino cherries without stems, well drained
1/3 cup brandy
1/4 cup cherry preserves
1 cup canned chocolate frosting
4 pounds milk chocolate candy coating, chopped
2 tablespoons shortening
In a large bowl, combine the cake mix, 1-1/4 cups coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour batter into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Place cherries in a food processor; cover and process until coarsely chopped. Transfer to a small bowl; stir in the brandy, preserves and remaining coffee.
Crumble cake into a large bowl. Add frosting and cherry mixture; beat well. Shape into 1-in. balls.
In a microwave, melt candy coating and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container overnight before serving.
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