Instructions

1. Bake cake according to package directions for 13"x 9" pan.  Allow to cool completely.  Crumble cake into little bites and place into a bowl.
2. Add container of frosting and mix to combine.
3. Using a medium cookie scoop, scoop mixture into balls and place onto parchment lined baking sheet.  When all balls are rolled, place into refrigerator or freezer to firm.
4. Melt almond bark.
5. Remove a few cake balls at a time from the freezer.  Insert a toothpick or cake pop stick into the center of the cake ball and dip into the chocolate, completely coating.  Dip the stick on the side of the bowl to allow the excess to drip off.
6. Quickly sprinkle with coloring sprinkles, jimmies, sea salt, etc.
7. Using another cake pop stick, toothpick or knife, carefully remove the stick and place onto a sheet pan lined with parchment paper.
8. Place back into the freezer or fridge to firm up.