Ingredients

• 1 Box Yellow Cake Mix
• 1 can Vanilla Frosting
• 12 ounces White Chocolate Melting Disks
• Gel Icing, for decorating

Directions

1. Prepare the cake mix according to the package directions for a 9×13 inch cake; allow to cool slightly in the pan; remove to rack and cover with a dish towel; let coo completely
2. Break off sections of the cake and crumble in a large bowl; when done you should have a bowl of very fine cake crumbs; use a rubber spatula, add the frosting into the cake; stir until the frosting is no longer visible
3. Roll the mixture into 1 ½ balls; set on a parchment-lined baking sheet; place in freezer uncovered for at least an hour; the cake balls should be very firm before coating
4. Once the cake pops are firm, place the white chocolate in a heatproof bowl that is set over a pan of simmering water; do not let the bowl touch the water; stir occasionally until the chocolate is melted and smooth; remove the bowl from the pan
5. Add the cake balls one at a time to the melted white chocolate; gently roll to coat; using a fork, lift out the cake balls, then tap the fork against the side of the bowl to remove the excess chocolate
6. With a toothpick, push the ball off of the fork and back onto the parchment-lined baking sheet; let set at room temperature, 10-15 minutes; decorate with gel icing to look like eyeballs