Chocolate Truffles for Christina...

My sweet friend, Christina, commented about these truffles in this post. She can even do these in stages, which I think is perfect for her!! Bake the cake during one nap time, mix everything together during a stolen moment, form the balls and put them in the refrigerator during yet another nap time, and if you don't eat them before then, you can dip them the following day! Enjoy!

Chocolate Truffles

1 box Devil’s Food cake mix (not pudding in the mix)
Ingredients called for on cake mix box
1/2 cup butter
1/2 cup powdered cocoa
1/2 cup powdered sugar
1/2 cup apricot preserves
1 1/2 pound package chocolate almond bark

Make cake according to directions on box, bake in a 9x13 pan. Cool. Crumble in a large bowl. In a saucepan, melt butter, cocoa, powdered sugar and preserves. Mix until glossy. Pour over crumbled cake. Mix until gooey. Form into 1 1/2" balls on cookie sheet. Refrigerate at least 4-5 hours. Melt chocolate bark (4 squares at a time) and dip or roll balls in chocolate. Place on waxed paper. Chill. Store in closed container.

Hint: once the balls have been dipped and have set, I dip a spoon in the chocolate, letting the chocolate drip down and shake it back and forth over the balls to decorate.