I love, love, love the combination of almond cake and caramel icing, so I started with a box of white cake mix and almond extract. I baked it in a 9 x 13 pan and let it cool completely before breaking it up into tiny crumbs.
Back on the baking sheets they go and back into the fridge to chill for at least twenty minutes.
And why are they called Cake Bombs? Because it's something different from balls, pops, truffles, and bon-bons... And they're the bomb! Right? Right???