15ouncebox cake mixplus all ingredients listed on the box to make according to package directions
1cupvanilla frostingmore as needed
12ounceschocolate barkmilk or white chocolate
sprinklesfor decorating
Instructions
Preheat oven and prepare a 9x13" pan according to cake mix instructions. Bake the cake as directed and let it cool completely.
In a large bowl, crumble the cooled cake into fine crumbs.
Add icing to the cake crumbs and mix well. The mixture should stick together when pressed into a ball. If it's still crumbly, gradually add more icing while stirring after each addition.
Portion the balls using a medium-sized cookie scoop and roll into 1½" balls.
Use a microwave safe bowl to melt 1 ounce chocolate bark. Stir every 30 seconds until completely melted.
Dip the tip of each lollipop stick into the melted chocolate and insert halfway into each cake ball.
Place cake balls with sticks into the freezer for 10 minutes. Set out sprinkles for decorating.
Melt remaining chocolate bark in a small deep microwave-safe dish, and stir at 30 second intervals to prevent burning.
Dip cool and firm cake balls into the melted chocolate. Tap each gently on the side of the bowl to remove excess chocolate. Quickly sprinkle decorations onto the cake pops.
Use a styrofoam board or cake pop stand to hold the cake pops upright as the chocolate firms up. Store cake pops in the fridge until ready to serve.
Notes
Nutrition calculated without ingredients to make the cake, and without toppings or decorations.
Bake and cool the cake a day ahead of time.
Crumble the cake so that it is equally sized before mixing with the frosting.
Chill cake balls well before dipping into chocolate.
Use a deep bowl to melt the chocolate for easier coating.
Use a cake pop maker if you like, and if transporting or serving cake pops at a party, you may choose to use these wrappers.