1 (18.5 oz.) pkg. cake mix
1 stick butter, softened
1 pkg. fruit flavored Jello
1/2 c. confectioners (10x) sugar
1/2 c. preserves (raspberry, strawberry, apricot, etc.)
1 tsp. vanilla
2 (8 oz.) pkgs. chocolate chips
1 tsp. Crisco

NOTE: Use cake mix to match Jello and preserves: strawberry cake, strawberry Jello and strawberry preserves or; Orange cake, orange Jello and apricot preserves or; Chocolate cake, raspberry Jello and raspberry preserves. (For more chocolate taste, substitute 1/2 cup unsweetened cocoa, instead of Jello.)

Make cake mix as package directs, cool. In 3 quart saucepan, over medium heat, melt butter; add Jello and sugar, stir until smooth. Add preserves and vanilla. Stir until smooth. Remove from heat. Crumble cake into mixture. Mix until well blended and moist. Roll into 1 inch balls. Chill in freezer, approximately 1 hour.

Melt chocolate chips and Crisco over water, low heat. Stir until smooth. Dip balls in chocolate, cool on wire racks until chocolate sets. Refrigerate on wax paper.