Updated: Dec 30, 2020
Cake Mix (I used Duncan Hines, White)
1/3 cup oil
1 cup milk
1 container of vanilla icing (I used Duncan Hines, Vanilla Buttercream)
1 package semi-chocolate chips
1 package white chocolate chips
Cake pop sticks
Preheat the oven to 350 degrees. Grease a 13 X 9 glass pan. Prepare cake batter by mixing the cake mix, eggs, oil, and milk. Pour the batter into the glass pan and cook for 20-25 minutes. Tip: Cake is done when a toothpick is inserted and is clean when removed. Allow the cake to completely cool.
Once cool, crumb the cake into a large bowl. Add 2 tbsp of the icing over the cake. Combine with gradually adding more frosting until the cake holds together when squeezed together. Using a small cookie scoop, scoop out the mix into a ball and place onto a pan.
Melt the chocolate. Dip the cake pop sticks into the chocolate. Push the chocolate covered stick into each ball. Place the pan into the freezer for 30 minutes.
Re-melt the chocolate. Remove the pops from the freezer. Dip or scoop the chocolate over the pops. Gently tap each ball to remove the excess chocolate.
If sprinkles are desired, please add while the chocolate is beginning to harden.
Allow the pops to completely cool for another hour. Store for 3-4 days in an airtight container.