Instructions

1. Preheat oven to 350 degrees F.
2. Grease a 9 inch pan.
3. Mix the dry ingredients for the chocolate cake together in a large mixing bowl.
4. Add all wet ingredients except the water and mix. Slowly mix in the hot water till combined.
5. Pour the cake batter into the pan and bake for 25 minutes or until a toothpick comes out clean.
6. Allow the cake to cool completely in the pan on a wire rack.
7. Mix all frosting ingredients in an electric mixer with the whisk attachment until smooth.
8. Crumble the completely cooled cake into a bowl and mix with the chocolate frosting.
9. Roll into balls and refrigerate for 2-3 hours.
10. Melt the white chocolate and dip the cake pop sticks 1/3 inch into the chocolate before inserting into the cake pops (3/4 of the way through).
11. Dip the cake pops in the chocolate, let the excess drip off for a few seconds while the chocolate starts to harden.
12. Once chocolate isn’t dripping, decorate with sprinkles and candy eyes.
13. Store cake pops in the refrigerator.