15.25ouncebox Duncan Hines cake mixchocolate or vanilla
½ - 4tablespoons canned frosting
almond bark, Candiquik candy coating, or Merckens chocolate coating
1 - 2teaspoonscoconut oil or shorteningmelted
Preheat oven to 350 degrees F. Line a 9x13-inch baking pan with tin foil. Lightly spray the foil with nonstick baking spray.
Add the cake mix, water, and eggs into a large bowl. Beat with a hand mixer on low until the eggs are incorporated.
Turn the mixer on medium and continue to beat for another 2 minutes.
Pour the batter into the prepared pan. Spread the batter out evenly.
Place in the preheated oven and bake for 26 - 31 minutes or until done. Insert a skewer in the center of the cake and if it comes out clean or with moist crumbs, it's done.
Remove from the oven and take the foil from the sides of the pan and cover the cake to help trap moisture in the cake. Let cool overnight. It doesn't need to be completely covered.
Crumble the cake up in a large bowl or stand mixer bowl. Beat with a hand mixer or with a paddle attachment until the cake is completely crumbled and starts to combine.
Add ½ tablespoon of canned frosting to the cake crumbs. Beat until the frosting is evenly distributed.
Roll some cake between your hands and gently press it down to flatten it. If it cracks and falls apart, add an additional ½ tablespoon of canned frosting. Repeat until the consistency of the cake is very similar to play-doh.
Using a 1 tablespoon cookie scoop or a cake pop press mold to measure out the cake pops. Remove any excess cake. keep the the remaining cake covered with plastic wrap so it doesn't dry out.
Roll the cake pops between your hands until smooth. Place on a wax paper/parchment paper lined sheet pan and cover with plastic wrap to prevent them from drying out.
Melt the almond bark in a medium microwave-safe bowl in 30-second intervals. Stir after each interval until smooth. The chocolate should pour off a spoon in one continuous stream, if it's thick, it will need to be thinned. If the chocolate isn't runny, stir in 1 to 2 teaspoons of melted coconut oil to thin it out.
Dip the very end of the cake pop stick in the melted chocolate. Cup your hand around the cake pop and gently push the stick in the center of the cake pop until it's half way through. Let it set for about 30 seconds to 1 minute. It may take longer if your kitchen is hot.
Once the stick is firmly in the cake pop, dip the cake pop fully in the melted chocolate. Move your hand down the stick close to the cake pop and gently tap the wrist that's holding the cake pop to remove any excess chocolate. Flip it so the cake pop is right side up and give it a shake to smooth out any peaks.
Place in a cake pop stand to set up. You can also flip the cake pop upside down and place it on a piece of parchment paper/wax paper if you want a flat base.
Once the chocolate shell is set up, place in an airtight container and store at room temperature.
For Marbled Chocolate Cake Pops, add 1 to 2 drops of candy gel food coloring in a bowl of melted white almond bark. You can use several colors and swirl with a toothpick. Dip the cake pop in, and slowly pull it back out while turning the cake pop so swirls form. Tap off excess chocolate on a piece of wax paper.