1 pkg. chocolate cake mix
1/2 c. butter
1/2 c. unsweetened cocoa
1/2 c. confectioner's sugar
1/2 c. apricot preserves
1 tsp. vanilla
2 pkg. (8 oz.) semi-sweet chocolate sq.

Prepare cake as directed; cool. In 3 quart saucepan, over medium heat, melt butter; add cocoa and sugar; stir until smooth and glossy. Remove from heat, crumble cake into mixture; mix until well blended and moist. Roll into 1 inch balls. (Refrigerate until chilled. Makes dipping easier.)

In heavy saucepan over low heat melt semi-sweet chocolate, stir until smooth. Dip truffles into melted chocolate, 1 by 1, completely coating. Place on wax paper and let stand at least 1 hour.