Once cooled, using your hands, crumble the cake. Mix in the frosting so it is thoroughly combined.
Form cake mixture into rounded balls and place on a parchment lined baking sheet.
Melt ¼ cup chocolate chips in the microwave, stirring every 30 seconds until melted.
Dip one end of a cake pop stick into the melted chocolate and then insert it into the cake ball. Repeat with all the cake balls.
Stick entire baking sheet into the freezer for at least 20 minutes.
Melt the remaining chocolate (I usually only melt about 1 ½ cups at a time, use it up then melt more as needed). Dip your cake pops into the chocolate, spooning the chocolate up and over the sides to get a good coating. You can gently spin the cake pop to try to get the excess chocolate off.
Decorate with sprinkles, stick into Styrofoam and let harden at room temperature.
Once hardened you can eat right away or store in an air tight container in the refrigerator.