Servings: About 4 dozen cake pops
1 box of chocolate cake mix, prepared according to instructions on the back
1 (15.5 oz) container of chocolate frosting
1 cup white chocolate chips
10 oz. container of chocolate sprinkles
1 cup dark chocolate chips
1/4 cup vegetable shortening
- Prepare cake mix according to instructions on the box. Allow to cool.
- Cut cake into chunks and place in a stand mixer. Starting on low speed and gradually increasing, use the paddle attachment to break the cake into crumbs.
- Add frosting to the stand mixer. Start with half the container, mix, and then add 1/4 more of the container at a time. I do it this way to judge the consistency. If the cake is very moist, you may not need the entire container, but if it's on the drier side, you likely will. You want the cake to hold together into balls and have a soft, slightly under-cooked brownie texture.
- Add the white chocolate chips to the mixer and mix again.
- Chill mixture in an airtight container for several hours, preferably overnight. This will help it firm up.
- When it's time to roll out the balls, I like to get my "assembly line" ready. Prepare your chocolate coating. Put dark chocolate chips and vegetable shortening in a microwave-safe bowl. Microwave for 1 minute. Stir, and microwave again in 15-second increments, as necessary, until the chocolate is smooth and thoroughly melted.
- Next get your sprinkles or other toppings ready. Also, have a parchment-covered sheet pan ready to cool and harden the cake pops.
- Using a tablespoon measure, scoop out batter, and roll into balls using your hands.
- Place each ball into the chocolate coating, and using a spoon, roll it around and drizzle, until it's completely covered.
- Then move the ball into the sprinkles and repeat the process. Remove from the sprinkles to the parchment paper.
- Place cake pops in the fridge to chill and harden. Once the chocolate coating is totally hard, *gently* insert the lollipop sticks into each ball.