Preheat oven to 350 degrees and coat two 8" round pans with non-stick cooking spray. With an electric hand blender on low speed, mix together the eggs, melted butter, milk, yogurt and dry cake mix.
Divide batter between the two pans and smooth the surface with a spatula. Bake cakes 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool cakes on a wire rack.
Once the cakes are cool enough to handle, transfer cakes to a large bowl and use your hands to break into large crumbs. Add the matzoh crumbs and caramel sauce and mix until fully incorporated.
Roll cake dough into tablespoon sized balls and place on a parchment-lined baking sheet. Freeze for 20 minutes, until firm. Microwave chocolate chips in 30 second increments until fully melted. Remove balls from freezer.
Use a fork and dip the cake balls into the chocolate, gently tapping the side of the bowl to remove any excess chocolate. Place chocolate coated balls on parchment paper and allow the chocolate to set. Garnish each truffle with a small piece of matzoh cracker and a drizzle of caramel sauce.