Wouldn't they be terribly (cloyingly) sweet??? :-)

Alexa

Here is a recipe from allrecipes for any other clueless cooks.

* 1 (18.25 ounce) package chocolate cake mix
* 1 (16 ounce) container prepared chocolate frosting
* 1 (3 ounce) bar chocolate flavored confectioners coating

DIRECTIONS

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Offhand, I think the popular strawberry cake - with strawberries and pecans and then mixed with the frosting would be good with a simple glaze and rolled in coconut.

DOUBLE DELIGHT BOURBON BALLS – makes about 2 1/2 dozen

1 package (6 oz.) semisweet chocolate bits or chopped semisweet chocolate
3 Tbs. corn syrup
1/2 cup bourbon
1 package (8 oz.) chocolate wafers, crushed
1 cup chopped nuts (I use pecans)
1/2 cup confectioners’ sugar
1/3 cup finely chopped candied red cherries
Granulated white sugar

Gently melt chocolate in double boiler over low heat. Remove from heat and stir in syrup and bourbon; cool to room temperature. Meanwhile, mix wafers, nuts, 4X sugar and cherries in a large bowl. Add the chocolate mixture and stir to blend.

Let stand for 30 minutes. Shape into 1-inch balls with fingers. Roll in sugar, then refrigerate, covered, until ready to serve or pack for gift giving.

Place each in a small paper candy cup.

Nutter Butter Cookie Truffles

1 Bag Nutter Butter Cookies
8 oz softened cream cheese
1 package Chocolate Bark (dipping chocolate in blocks)
1 square of the Almond Bark for drizzling (white chocolate blocks for dipping)

1. Mix ground oreos and cream cheese until well combined. Roll into 1 inch balls and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate according to package directions. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt square of almond bark and spoon into the corner of a ziplock baggie. Snip the corner of the baggie and drizzle chocolate back and forth over the truffles. Let dry.
3. I enjoyed mine chilled in the refrigerator, but may be room temperature as well.

Oreo Cookie Truffles

1 bag Oreo Cookies, ground in blender or food processor (filling and all)
8 oz softened cream cheese
1 package Almond Bark (white chocolate candy coating)
1 square of the Chocolate Bark for drizzling

1. Mix ground oreos and cream cheese until well combined. Roll into 1 inch balls and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate according to package directions. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt chocolate bark and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.
3. I enjoyed mine chilled in the refrigerator, but may be room temperature as well! Enjoy! Thanks for the great recipe Bakerella!

[img]http://img.photobucket.com/albums/v439/jmomblogs/Foods/DB2-Cheese Pops7.jpg[/img]

Midnight Rum Balls

1 small package (8.5 oz.) Oreo cookies
1/2 cup confectioner's sugar
1 cup finely chopped nuts (optional - I leave 'em out)
3 Tbsp unsweetened cocoa powder (sweetened cocoa is fine, too)
2 Tbsp corn syrup
1/3 cup rum (don't use more!)
granulated sugar

Put whole cookies in food processor and whiz until finely crushed. In medium bowl, combine crumbs, powdered sugar, nuts, and cocoa. Blend in corn syrup and rum. Wet hands and shape mixture into one-inch balls; roll in granulated sugar. Store covered, in a cool place. (Rum balls are better after they have "mellowed" for a day or two.)

Variation:
Prepare marinated cherries: soak a jar of sour cherries in rum or kirsch for a week or two. When ready to use, drain cherries well, then pat dry. Wrap mixture around a cherry and roll in sugar as above.

I've also made these cookies with a different alcohol - Chambord (black raspberry liqueur) is really nice. I'll bet an orange liqueur would be good, too.

Fudge Rum Balls

1 package Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 cup finely chopped pecans or walnuts
1 tablespoon (or more!) rum or rum extract
2 cups sifted confectioners sugar
1/4 cup unsweetened cocoa
Pecans or walnuts, finely chopped

Preheat oven to 375F. Grease and flour 13x9x2 inch pan.

Prepare, bake and cool cake following package directions.

Crumble cake into large bowl. Stir with fork until crumbs are fine and uniform in size.

Add 1 cup nuts, rum, confectioners sugar and cocoa. Stir until well blended.

Shape heaping tablespoonfuls mixture into balls.

Garnish by rolling balls in finely chopped nuts. Press firmly to adhere nuts to balls.

I have ground up pecans and added to the mixture.
These are really moist.Everyone tries to figure out
how to make them but I don't tell. So now it is out
but not to my friends.