Friday, June 24, 2011

German Chocolate Cake Truffles

1 (18.25 oz.)pkg. German chocolate cake mix
1 (16 oz.) container milk chocolate ready-to-spread frosting
2 c. toasted coconut, divided
1 3/4 toasted finely chopped pecans, divided
Wax paper
4 (7 oz.) container milk chocolate dipping chocolate
Candy dipping fork
Paper or aluminum foil baking cups

Prepare and bake cake mix according to package directions, in a lightly greased 13 X 9 inch pan. Let cool completely in pan (about 30 minutes).

Crumble cake into large bowl. Scoop frosting by spoonfuls over cake crumbs. Sprinkle with 1 cup each coconut and peacns: stir gently just until thoroughly blended. Using a cookie scoop, scoop cake mixture into 1 1/4 inch balls; roll in hands, and place balls on wax paper lined baking sheets Cover and chill for one hour.

Meanwhile, combine remaining 1 cup coconut and 3/4 cup pecans; stir well. Melt dipping chocolate, 1 container at a time, according to package directions, dip chilled balls in melted chocolate, using candy dipping fork and allowing excess chocolate to drip off. Place coated truffles on wax paper-lined baking sheets. Sprinkle tops with coconut-pecan mixture; chill 30 minutes or until set. Place truffles in baking cups.

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