So my hubby asks for a German Chocolate cake every year for his birthday. It's is favorite. This year he asked if I could make it with less cake and more frosting… Yeah he has a sweet tooth! LOL 🙂
So I ended up with a lot of batter left over and even more frosting than I had planned for. So…. These German Chocolate Cake Truffles were born.
Servings – 20-30 depending on the size you make.
Prep Time – 20 Minutes
Cook Time – 30 Minutes
Ingredients:
- 1 box Duncan Hines German Chocolate Cake Mix
- 3 eggs
- 1 cup of milk
- 1 stick butter or margarine, melted – I use Land O'Lakes or Blue Bonnet
- 2 teaspoons vanilla
- 1 container of Duncan Hines Coconut Pecan frosting
- 6 oz of marshmallow cream/fluff
- 1 cup of sweetened coconut, toasted
- 1 cup chopped pecans, toasted
- 1/2 cup mini chocolate chips
- 16 oz chocolate melting wafers
Directions:
Preheat oven to 350 degrees. Grease a 9×13" cake can or baking dish. You can use a bundt pan or even line a muffin tin with paper liners if you don't have either pans.
Sprinkle coconut and pecans on baking sheet. Place into the oven for about 10 – 15 minutes until golden brown. Remove from oven and let cool. Set aside.
In a large bowl add cake mix, eggs, melted oil or butter, vanilla and milk. Whisk until completely mixed and well combined. But, don't over mix.
Pour mixture into greased or lined pan, bake according to directions on box.
Remove cake from oven, let cool for 20 minutes.
Once cake is cool enough to touch, start breaking and crumbling cake into a large mixing bowl. Add pecan frosting, marshmallow cream/fluff to crumbled cake. Mix until combined into the truffle batter.
Add in 3/4 cup toasted coconut, 1/2 cup mini chocolate chips and 3/4 cup chopped pecans to the truffle batter. Fold in ingredients until combined.
Cover bowl and set in the fridge to chill for at least 30 minutes to firm truffle batter.
Line two baking sheets with wax paper or foil.
Remove batter from fridge. Using a 1" cookie scoop or a table spoon, scoop out dough and roll in between your hands and fingers, making the perfect little ball. Place on 1 of the baking sheets. Repeat until batter is made into all the truffles.
Add chocolate melting wafers to a small bowl. Microwave for 60 seconds, remove to stir continue with 30 second intervals until completely melted. \ You can also do the double boiler method. By using a pot of water, adding a glass bowl over the top to sit right above the water. Add chocolate and stir constantly until melted.*
Dip each truffle in the melted chocolate using the two fork method… I found this the easiest way… tap off any excess chocolate. Place onto 2nd lined baking sheet.
Using the remaning 1/4 cup toasted coconut and pecans, top each truffle. Repeat until all truffles are dipped and decorated. Let sit about 20 minutes until hardened.
Hope you like them as much as we did. Enjoy! 🍫🤗
Would love to hear if you make them and see your pictures!
There are more notes on the original recipe: https://www.craftwithtammy.com/post/german-chocolate-cake-truffles
by CraftWithTammy