Instructions

1. After cake is cooked and cooled completely, crumble into large bowl.’
2. Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
3. Roll mixture into quarter size balls and place on wax paper covered cookie sheet.
4. Melt 90% of the chocolate in a double boiler on medium heat. Once melted, turn the heat down to low and add the other 10% of the chocolate. Using a whisk, stir until dissolved completely. Turn up the temperature to medium for about 2 minutes. The chocolate should now be tempered and ready to use! If it starts to harden, just turn on the heat for a minute until it re-melts.
5. Dip the tip of your lollipop stick in a little of the melted chocolate and insert into the cake balls. (Insert a little less than halfway.)
6. Place them in the freezer for no more than 10 minutes to firm up.
7. Once firm, carefully insert the cake ball into the chocolate coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off.
8. Don’t tap too hard or the cake ball will fall off, too.
9. Place in a styrofoam block to dry.
10. Once chocolate is pretty much dry, decorate however you’d like with sprinkles!
Recipe adapted from Bakerella.