1 can vanilla or chocolate frosting - your choice of flavor
1 lb. block dark or white chocolate for dipping (I use the bark) or Wilton Colored Candy Disks
1-2 T crisco
Popsicle sticks
Sprinkles, coconut or desired toppings
Bake and cool cake completely. Crumble cake into small pieces. Add frosting to the cake crumbles and mix well. Chill for 30 minutes.
Melt a small amount of chocolate in a small bowl in the microwave at 30 minute intervals until melted. With a scoop, form cake mixture into balls. Round out with the plams of your hands and place on a wax paper lined cookie sheet. Dip the end of popsicle stick into the chocolate and press into the middle of the cake ball (about half way through). Freeze for about 30 minutes to an hour.
Meanwhile, melt remaining chocolate with 1 tablespoon crisco. Stir until well blended. Put toppings into bowls. Dip the cake balls into the chocolate. Tap lightly on the side of the bowl to let excess chocolate fall off the stick. Immediately dip in sprinkles or topping of your choice.
Push stick into block of stryofoam to dry. Wrap individually and tie with a twistie.
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