1 package devil' food cake mix
1 stick (1/2 cup) butter or margarine
½ cup powdered cocoa
½ cup powdered sugar (no need to sift)
½ cup finely chopped walnuts (hazelnuts are nice, too.)
2 teaspoons bourbon
1 lb semi-sweet chocolate.
Prepare cake as directed in 9” x 13” pan. Let cool.
In a large saucepan or soup kettle, melt butter over low heat. Stir in cocoa and powdered sugar. Add walnuts and bourbon and immediately remove from heat.
Crumble cake into butter mixture. Mix until well balanced (it will seem very dry at first, but will get moister and more condensed with a little muscle). Roll into 1” balls.
Melt chocolate in top of double broiler over hot, not boiling water. One by one, dip truffles in chocolate to coat and place on wax paper to dry. (Tip: should you want to thin dipping chocolate for easier coating, stir in vegetable oil, a teaspoon at a time until desirable consistency.) Makes about 50. Store truffles covered in a cool, dry place.