Bake the cake according to the instructions on the package. Allow to cool fully.

Using a food processor, crumble the cake and pour it into a mixing bowl.

Add 1/2 can of frosting and - using your hands - combine the mixture until it forms a dough.

Using a small cookie scooper, form the mixture into small balls.

Melt 2 oz of the chocolate in the microwave in 20 second bursts, stirring in between each burst, until smooth.

For every cake pop, dip a lollipop stick into the melted chocolate, then push about half way into the cake ball.

Put the cake pops in the fridge for one hour.

Melt the rest of the chocolate and use it to coat the cake pops one by one - be sure to rotate them so they are covered on all sides.

Push the coated cake pops into a styrofoam block to hold them up, then add sprinkles or any other desired topping before the chocolate sets.