First, make the cake mix according to the directions on the package. For extra-potent cake-pops, the oil or butter in the recipe can also be infused. Pour the ingredients into a 9”×13" pan and bake following the recommended temperature and time.
Remove the cake from the oven and remove any hard brown edges of the cake.
Let it cool.
Discard (or eat!) any crusty brown edges of the cake.
Crumble the cake with both hands and allow the crumbs to fall into a large bowl.
Add the infused butter and mix.
Then add a few spoonfuls of frosting and combine. The mixture should hold together if squeezed. If the mix is still too crumbly, add a little more frosting at a time and mix.
Then scoop out the mixture with a medium cookie scoop and roll into a ball. Repeat until you’ve used all of the mix.
Stick a cake pop stick into the cake ball.
Melt the chocolate. You can use a microwave or a double boiler.
Dip the end of the cake pop stick into the melted chocolate and push that same end into the cake ball.
Add decorations like sprinkles, nuts, or candy while the chocolate is still wet. Let the chocolate coating harden when decorating with chocolate drizzle before drizzling more chocolate on the shell. This will avoid melting the shell.
Place them in the freezer to harden for about 20 minutes. Then place them in the refrigerator until ready to serve.