Williamsburg rum balls Paula Deen

in small bowl, combine rum and raisins. Let stand for 30 minutes anf set aside

In large bowl, combine cake crumbs and apricot marmalade

beat crumbs and marmalade mixture at low speed with an electric mixer until combined

add frosting, beating until combined

beat in melted chocolate and rum mixture,,,,,,, cover and freeze for at least 4 hours or until firm

line 2 baking sheets with parchment paper

roll chocolate mixture into tablespoon sized balls

place on prepared baking sheets,,,,,, freeze for at least 4 hours or until firm

in medium bowl combine chocolate morsels and shortening

microwave on high in 30 second intervals, stirring between each until chocolate is melted and smooth. usually two and a half minutes total

dip rum balls in melted chocolate

return to prepared baking sheets and chill until chocolate is firm

NOTE....balls can be stored covered in refrigerator for up to 1 week or in freeze for up to 1 month