Make cake according to directions on package, but with melted butter instead of oil, milk instead of water, and an extra egg.
Allow to cool. Scrape off top and cut off edges. Crumble.
Set out cream cheese and butter and allow it to warm to room temperature.
Cream together room tempature cream cheese and butter. Scrape down bowl and make sure there are absolutely no lumps.
Melt chocolate in microwave- 30 seconds at 50% power. Stir well. Microwave in additional 15 second increments, stirring every time, until melted. Do NOT overheat. Allow to cool slightly.
Add melted chocolate and vanilla to cream cheese and butter. Mix well.
Add sugar gradually, beating well, until light and fluffy after each addition. Add sugar to desired sweetness; may not use all of the sugar.
Making Cake Bites
Mix approximately 1/2 cup of frosting into entire crumbled cake
Scoop up enough mix to make 1″ ball, squash it together, then roll the ball back and forth between your hands.
Refrigerate for 2 hours.
Melt the chocolate. Heat for 30 sec. at 50% power. Stir well. Even if nothing looks melted, stir the wafers. Continue to heat at 30 second increments, always 50% power, until chocolate melted. Stir well between each heating cycle. Feel free to stir and let it sit a minute or so, then stir even more.
After the chocolate is mostly melted, dump in another handful of wafers. Stir them in, using the heat already in the chocolate and bowl to melt them. Keep stirring…they will melt. If necessary, heat 10 seconds at 50% power.
Remove the cake pops from the fridge and let sit at room temperature for a few minutes.
Dip end of lollipop stick in melted chocolate. Place cake ball on coated end of stick.
Carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off.
Decorate with sprinkles, sparkles, drizzle with chocolate of a different color, etc.