I too just made the recipe for the first time last week and it too was doughy. I guess our cakes are more moist than others so we don't need as much liquid. I made the recipe again and omitted the liquid but did add nuts, mini chips and cocoanut all dipped in candy melts. They were a big hit! Best of luck to you and welcome to CC 
try mixing by hand and only add liquid until it will hold its shape
What did you use for the "sticky agent"? I tried to make them once and used buttercream to bind them. I wasn't too satisfied with the consistancy either. They were not that good.
I used a shot of Rum and decided that 2 shots might be a little overwhelming, so I also used a 3/4 shot of skim milk..........as I'm writing this I'm thinking Oh gosh, what was I thinking!!!!! 
Anyway, the flavor is ok, but just plain soggy!!! Blahh! 
I'm glad I'm not the only one. I made a doctored cake mix recipe that has sour cream and pudding powder in it. The cake was good. I tried to follow the recipe here on this site for the cakeballs, but mine were like you took a donut hole and soaked it in milk. They were yucky! I am so disappointed because other threads say they are SO AWESOME!
What the heck did I do wrong? I didn't add the cocoa, because my family really prefers vanilla cake. I didn't embellish with any add-in. Just cake, confectioner's sugar and I used less than 2 Tbs of coffee creamer.
What is the consistency supposed to be? Do they BECOME cake again? Do I have to use cocoa? Maybe only a teeny bit of liquid? A shot is an ounce, and that is definately too much if the recipe calls for 2 shots. YIKES. HELP! I want to benefit from ONE MORE WAY to consume cake!! 
I mix by hand, and only add liquid until it forms a ball. I don't even follow a recipe anymore. I do have to freeze them to dip but they definately aren't mushy, more fudgy than cake like though.
Mine are fudgy too. I just eyeball it till it feels right, depends on what kind of cake scraps you're using and their texture. They do take time to "dry" sometimes, I just leave them on the cookie sheet for several hours before I dip them. I usually just use a little bit of vanilla caramel creamer untill the cake is moist enough to hold together. If I make it too sticky, I just add some more powdered sugar.
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