Optional: green ribbon, cake pop stand (or styrofoam block)
Instructions
Bake the cake according to package directions in a 9 x 13 cake pan. Allow to cool completely and then crumble the cake into crumbs (use your hands or some forks) until it resembles fine crumbs.
Add in about half of the can of frosting (the exact amount varies on the moistness of your cake), just until the cake will easily roll into balls and hold a shape without being overly moist/"wet".
Use a large spoon or your hands to get the frosting incorporated into the cake.
Roll the mixtures into tight balls and place them on a plate. Repeat until all of the mixture is made into balls. Cover and place them in the freezer for 15-20 minutes.
Separate the chocolate into 5 smaller batches (it hardens quickly so melt in small batches). Add 1/2-1 teaspoon vegetable oil (just enough to thin the chocolate to make it easy to coat the pops -- you can always add more so start by adding less) and start by melting one batch in the microwave in bursts of 15-20 seconds, stirring in between each burst for 15 seconds until the chocolate is completely melted. (Reserve 1 batch of chocolate for the end decoration)
Dip the lollipop sticks in the melted chocolate and then into the cake balls. Allow that to set and then dip the cake balls in the melted chocolate. Use a spoon to spoon melted chocolate evenly over the cake pop. Tap the pop on the edge of the bowl to remove the excess. If it isn't going on very pretty, try adding a little more oil and/or melting for another 15 seconds in the microwave.
Place the pops in a cake stand or styrofoam block to set.
Once they are all dipped and dried, melt the last batch of red candy melts and transfer them to a plastic bag. Snip off the tip and drizzle the melted chocolate in a swirl over the cake pops to resemble the top of a rose.
Allow to set.
If desired, tie some green ribbon on the cake pops. Enjoy! Best enjoyed within 2-3 days.