Cook the cake according to box directions.

Allow it to cool completely. Then shave all of the brown edges of the cake off and crumble the remaining cake inside of a large mixing bowl.

Add frosting to the bowl and mix to combine well using an electric hand or stand mixture.

Prepare a large baking sheet with parchment paper. Then use a cookie scoop to scoop the mixture into a tight ball. Smooth and round off the ball even more by rolling it in between the palms of your hand. Work one at a time, place each ball on the sheet of parchment paper.

Add about ½ cup of melting wafers to a microwave safe bowl. Microwave on 50% power for 60 seconds. When done, stir gently. Return to the microwave and heat in 30-second bursts on 50% power, stirring in between, until the wafers are silky smooth.

Dip one tip of each cake pop stick into the top of each cake pop, creating a hole about half way through.

Next dip the cake pop stick into the melted chocolate about ½ inch deep. Then place the chocolate covered end of the stick inside the cake pop hole. Repeat for each cake pop.

Place the baking sheet inside the refrigerator and let it cool for 30 minutes before proceeding.

Near the end of the chill time, begin to prepare the remaining wafers. Repeat step 5 using the remaining wafers and crisco until the mixture is silky smooth.

Remove the cake pops from the refrigerator.

Pour the melted mixture into a deeper bowl or cup. This will help with dunking. Working one at a time, dunk each cake pop into the mixture and carefully pull out, allowing excess to drip off.

Place cake pop upside into a cake pop stand and immediately top with sprinkles. Repeat this process for each cake pop.

Place cake pops inside the refrigerator to chill for another hour before serving.