Chocolate Covered Chocolate Cake Truffles
.
Yield
18 servingsPrep
25 minCook
25 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounce package |
cake mix, devils food
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
cocoa powder
|
|
| ½ | cup |
powdered sugar
|
|
| ½ | cup |
hazelnuts (filberts)
finely chopped |
|
| 3 | tablespoons |
bailey's
(or other liqueur) |
* |
| 16 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounce package |
cake mix, devils food
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
cocoa powder
|
|
| 118 | ml |
powdered sugar
|
|
| 118 | ml |
hazelnuts (filberts)
finely chopped |
|
| 45 | ml |
bailey's
(or other liqueur) |
* |
| 462.4 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
Directions
Spray a 9 x 5 inch loaf baking pan with nonstick spray.
Bake cake according to package instructions.
Let cool.
Melt butter in saucepan, stir in cocoa and sugar.
Add nuts and liqueur.
Take off heat.
Crumble cake into mixture in saucepan and mix by hand until well blended, tasting frequently.
Roll into 1½ inch balls.
Melt chocolate in bowl in microwave (add 1 teaspoon vegetable oil to thin if necessary).
Dip balls one at a time covering completely.
Place on wax paper to dry.
Store, covered in a cool, dry place.
