German Chocolate Cake Truffles

By sandy_h

From Southern Living

Ingredients

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

Preparation

Step 1

Prepare and bake cake mix according to package directions in a lightly greased 13x9-inch pan. Let cool completely in pan, about 30 minutes.

Crumble cake into a large bowl. Scoop frosting by spoonfuls over cake crumbs. Sprinkle with 1 cup each coconut and pecans; stir gently just until thoroughly blended. Using a cookie scoop, scoop cake mixture into 1¼-inch balls; roll in hands, and place balls on wax paper-lined baking sheets. Cover and chill 1 hour.

Meanwhile, combine remaining 1 cup coconut and ¾ 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-line baking sheets. Sprinkle tops with coconut-pecan mixture; chill 30 minutes or until set. Place truffles in baking cups.