1. Scrape frosting off top of cake (leave frosting on the sides of the cake); set frosting aside.
2. In a large mixing bowl, crumble cake with a fork, smashing until cake and frosting are well combined. The mixture should hold together easily when squeezed without being overly sticky. If the mixture is too crumbly, add reserved frosting a spoonful at a time as needed.
3. Using clean hands, form smooth balls 1-1 ½" in diameter; insert a stick or skewer halfway into each cake ball, if desired.
4. Place cake pops on a parchment-lined baking sheet; chill in the refrigerator until firm (at least 30 min.).
5. In a small microwave-safe bowl deep enough for dipping, melt chocolate according to pkg. directions. Dip pops in warm chocolate, turning to coat all sides; return to parchment-lined baking sheet or insert sticks into a piece of packaging foam, pop-side up, to keep them round.
6. Refrigerate pops until coating is set (at least 15 min.).
7. Store in the refrigerator, covered, for up to 2 weeks. Best served cold.

Tasty Tips:

• Cake pops can be any size and shape! Use a cookie scoop to form pieces with a flat bottom or a candy mold to make more intricate designs.
• Each slice of cake will make 4-7 cake pops, depending on size.
• While most of our Signature layer cakes, especially our Family Favorite Buttercream Cakes, are best enjoyed at room temperature, these cake pops are best served cold.