Cake Truffles

Level of Ease 3.5/5
Cake Truffles are a confectionery delight that consist of what is essentially cake, surrounded by a chocolate shell.
I discovered first discovered these at a cake shop in the Town of Mears, Michigan. They offered many different varieties, like Carrot Cake, German Chocolate, Marble and Lemon. After trying many of these little bits of awesome I decided to find a recipe and make my own.

Needed Items:
The makings of one cake, your choice of flavor. (You can use a box mix, but I don't)
2 1/2 - 3 cups of thinnish icing/frosting. (Once again you can use store bought, but I don't. I use about 2-3 tablespoons of butter, then I add powdered sugar and milk till I get the desired consistency and amount, if you're making chocolate mix coco powder in with the powdered sugar, tasting often to make sure it tastes chocolaty and not to bitter, or not chocolaty enough.)
1.5-2 pounds of melting/bakers chocolate. The type will depend upon what type of cake you make, I have made lemon and chocolate truffles and found that with lemon a milk chocolate works very well and brings out the lemony flavor of the cake, where as with chocolate cake a semi-sweet chocolate works best because it is not to sweet and balances very well, if you do another flavor cake and don't know or can't figure out what to use ask me and I'll try to come up with an answer.
1 metal spatula.
1 large mixing bowl.
1-3 Baking sheets lined with wax paper.
A silicone or rubber spatula.
Plastic Wrap
A decent amount of space in your refrigerator.
A double boiler.
Toothpicks

Instructions:
1)Bake the cake according to directions, except put it in a large rectangular pan, even if it is a bunt cake, just make sure to check the doneness of it.
2)While the cake is in the oven, prep your icing.
3) Once the cake is out of the over set it on the counter and let sit for 5 minutes.
4) Take the metal spatula and stab the cake like a psycho, chopping it up into small pieces/crumbs.
5) Add a portion of the cake pieces/crumbs to the bowl and put some of the icing on top. Stir it up with the silicon or rubber spatula, it should look like a fairly uniform mass. repeat until all crumbs are gone
6) Take a portion of the mixture in your hands and roll it into a ball of the desired size, then place it on the wax paper covered sheets. At this point you can place them fairly close together.
7) Cover well with plastic wrap and put in the fridge. (Make sure the plastic is on there good you don't want them drying out.
8) Leave them in the fridge for several hours, I've gone almost 24 before. I wouldn't go less than 4, you want them very cool for the next part.
9) Using the double boiler melt the chocolate. (I've found this goes better if you do it on an as needed basis.)
10) Prep another baking sheet with wax paper.
11) Drop one or two balls in the chocolate, roll them around with a toothpick until they are good and covered, remove by stabbing with the toothpick and place on the baking sheet. (Hint use another toothpick to remove from the stabbed one.)
12)Repeat until all are done. Then place in fridge for the chocolate to set, this will take at least 1 hr.
13) Enjoy
These will keep better in the fridge as the chocolate will stay a little firmer, although you can put them in a cookie tin and put wax paper in between the layers and it will keep fine.