1 box Swiss German chocolate cake
1 stick butter
1/2 c. confectioners' sugar
1/2 c. powdered cocoa
1/2 c. apricot preserves
1 tsp. vanilla
12-16 oz. milk chocolate chips
1 tbsp. shortening

Make Swiss or German chocolate cake in 9 x 13 inch pan according to directions on box. Cool and crumble.

Melt butter, confectioners' sugar, cocoa and stir until smooth. Cool, then add preserves and vanilla. Pour over crumbled cake. Refrigerate 1/2 hour and roll into balls. Put balls on waxed cookie sheet and refrigerate until firm.

Melt milk chocolate chips and shortening and stir until smooth. Dip balls in. Lighten remaining milk chocolate with confectioners' sugar and milk; drizzle over.