GERMAN CHOCOLATE CAKE TRUFFLES: National German Chocolate Cake Day

Yesterday was National German Chocolate Cake Day. I've done several posts about German Chocolate Cake, a cake that is not German at all, but for this year's German Chocolate Cake Day, I thought I'd post a recipe for German Chocolate Cake Truffles. Officially these could also be called Cake Balls, especially if you put them on a stick. They're made of cake, after all.

I'm not sure where I found this recipe, so I did a search and found the same recipe popped up in lots of places on the Internet. One source was Southern Living 2011 Christmas Edition, but a similar recipe is everywhere. I use the Duncan Hines German Chocolate Cake Mix, but you can use a Betty Crocker Cake Mix or whatever else you have. And, remember, it's all about the quality of the chocolate..and fresh toasted pecans -- that makes it special. This recipe is great and easy and delicious!

GERMAN CHOCOLATE CAKE TRUFFLES

Ingredients
1 (18.25 ounce) box German Chocolate Cake mix
1 (16 oz) can German Chocolate cake frosting
2 cups toasted coconut, divided
Melted Milk Chocolate
1 3/4 cups toasted chopped pecans, divided
24-28 ounces milk chocolate, chopped

Directions
Mix and bake cake as directed on box. Cool.
Put cake in bowl and crumble with fork.
Mix in half (or more) of can of frosting.
Sprinkle with 1 cup of coconut and 1 cup of pecans.
Stir gently.
Roll into balls or use cookie scoop.
Place balls on cookie sheet lined with wax paper.
Cover and chill balls up to 2 hours.

Combine remaining cup of coconut and 3/4 cup pecans. Stir.
Melt milk chocolate.. in small amounts.
Dip balls in melted chocolate with two fork method or dipping fork. Let excess drip off.
Put coated truffles on wax paper lined cookie sheet and sprinkle tops with coconut pecan mixture.
Chill 30 minutes.