Preheat your oven according to the instructions on the cake mix box. Prepare a 9×13-inch cake pan and bake the chocolate cake as directed. Allow it to cool completely in the pan.

Once the cake is completely cool, remove it from the pan and crumble it into a large mixing bowl. You want fine crumbs, so make sure there are no large pieces.

Add the chocolate frosting to the crumbled cake. Use your hands or a spatula to mix until the cake and frosting are fully combined and the mixture holds together when squeezed.

Scoop out small portions of the mixture (about 1 tablespoon each) and roll them into balls. Place the shaped balls on a baking sheet lined with parchment paper. Once all the mixture is shaped, refrigerate the cake pops for about 30 minutes to firm up.

While the cake pops are chilling, melt the chocolate candy melts according to the package instructions. If desired, stir in a tablespoon of vegetable oil to help thin the chocolate for easier dipping.

Remove the chilled cake pops from the refrigerator. Dip the end of each lollipop stick into the melted chocolate and then insert it into the center of each cake ball, about halfway through. This helps secure the stick in place.

Dip each cake pop into the melted chocolate, ensuring it is fully coated. Gently tap the stick against the side of the bowl to remove any excess chocolate.

While the chocolate is still wet, immediately sprinkle your desired toppings over the cake pops. You can also gently roll the cake pops in a plate of sprinkles for even coverage.

Place the decorated cake pops upright in a foam block, a cake pop stand, or a container filled with rice to allow the chocolate to set completely. If desired, you can refrigerate them for a few minutes to speed up the process.