Makes: 24 pops. Serves: 12 people. Preparation time: 75 minutes.
Follow the directions on the Cake Box and bake a 9"X13" cake. When done, allow it to cool for 30 minutes.
Remove the Cake from the pan and crumble the cake in a large bowl. Add the Chocolate Frosting and mix well with the Cake pieces. By hand or scoop, shape about 24 Cake Balls and place them on a lined cookie sheet.
Put the Pink Candy Melts in a glass bowl and microwave them for 30 seconds. Stir. Repeat for 30 seconds and stir again. Repeat until the Candy is fully creamy. Dip the end of a Cake Stick into the warm Candy, then insert it into a Cake Ball to act like glue. Do all 24 then place them in the freezer (uncoated) for 10-15 minutes.
Remove the Cake Balls from the freezer. Reheat the Candy Melts in the microwave for 30+ seconds until warm. Now dip each Cake Ball in the Candy, covering the Cake Ball completely. Turn the Cake Ball until the Coating stops dripping. Optionally, sprinkle the Cake Pops with White Sprinkles (over a clean cookie sheet) before the coating dries, so they stick. Place the Cake Pop Stick in the Styrofoam to support it. To serve, hand each guest their Cake Pop and watch their amazement when they see it's pink on the outside but chocolate on the inside.