• Bake cake according to package directions in a 9x13" pan. Remove from oven and allow to cool 2 minutes. Discard any brown edges of the cake before crumbling. Then use hot pads to dump hot cake into a large bowl of a stand mixer.
• Mix on low speed until you can form the cake into a ball.

Make Cake Pops

• Using a cake pop press or medium cookie scoop and scoop cake mixture. Roll into a ball and place onto a plate. Repeat until all the cake mixture has been formed into balls. Freeze balls for about 10 minutes.

Dip in chocolate

• Right before they are ready to be taken out of the freezer, melt the chocolate wafers in a microwave safe bowl. Begin by heating for 30 seconds and then stirring.
• Dip each lollipop stick into the chocolate and then into the center of the cake pop. Return to the fridge or freezer until chocolate is set. Pour chocolate into a glass cup or skinny jar and then dip cake pops, one by one. Gently tap the stick on the side of the melting dish to let the excess drip off. You can also spin or twirl the cake pop to remove the excess.
• Before the chocolate starts to harden, add heart sprinkle in the center.
• Push the cake pop stick into a styrofoam block or use a glass filled with rice to hold them upright. The chocolate will be set in about an hour. Store for 3-4 days in an airtight container in a cool place.