Truffles

1 pdg chocolate cake mix
1/2 cup soft butter
1/2 cup unsweetened cocoa
1/2 cup powdered sugar
1/2 cup apricot jam
1 tsp vanilla
16 oz. semi-sweet chocolate chips
2 T shortening

Bake cake according to package. Let cool. In a saucepan, melt butter over medium heat. Add cocoa and powdered sugar, stirring until smooth. Add jam and vanilla, stirring until glossy.
Crumble cake into sauce. Mix well until blended. Roll mixture into balls about 1/2". Freeze for about 30 minutes before dipping into chocolate.
In small pan stir shortening and chocolate chips together. Over low heat, melt chocolate chips. Dip cold balls into chocolate and set on wax paper. Return to freezer to set. Truffles store well in the freezer for several weeks. Refrigeration for too long creates condensation on the truffles.