Chocolate-Raspberry Cake Balls

AKA – Truffles! This is the recipe that I have used for many years. I first saw this on the Smucker's Great American Recipe Contest. I've changed it a bit since then.

  • 1 chocolate cake mix
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1/2 cup unsweetened cocoa
  • 1/2 cup confectioners' sugar
  • 1/2 cup Smucker's raspberry preserves (apricot is good too)
  • 1 teaspoon vanilla extract
  • chocolate candy coating

Prepare cake a package directs; cool.

NOTE to those who want to make gluten-free cake balls: The gluten-free chocolate cake mix makes a smaller cake. If you make 2 of these, increase the other ingredients by at least half.

In 3-quart saucepan, over medium heat, melt butter; add cocoa and sugar and preserves, stir until smooth. Remove saucepan from heat; crumble cake into mixture in saucepan; mix until well blended and moist. Roll into 1 1/2" balls.

In a double boiler over low heat, melt the chocolate. Dip the balls, completely coating each one. Let stand until dry. Recoat bottom of each truffle if necessary.

These keep best if kept cool. I keep mine in the garage. I only put them in the refrigerator after a couple of weeks if they have not been eaten.

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