1. Prepare a chocolate cake in a 9×13 inch pan and allow it to cool completely.

2. Crumble the cooled cake into fine crumbs and place in a large bowl.

3. Add 0.5 cup of chocolate frosting and mix until a dough-like consistency forms.

4. Scoop and roll into 24 even-sized balls and place on a parchment-lined tray.

5. Melt a few candy melts and dip one end of each stick before inserting into cake balls.

6. Freeze the tray for 15 minutes to firm up the balls.

7. Melt remaining candy melts with 2 teaspoons of shortening until smooth.

8. Dip each chilled cake pop into the coating, gently tapping off excess.

9. Immediately decorate with sprinkles or candy eyes before the coating sets.

10. Stand upright in a foam block or glass to dry completely.