1

In a food processor, pulse the cake until it forms coarse crumbs (about 10 pulses). In a large bowl, stir the cream cheese until smooth. Add the cake crumbs to the cream cheese and stir well until thoroughly combined. (Do not combine in the food processor, as the mixture tends to become too paste-like.) Divide the cake mixture into 16 equal portions, rolling each into a ball. Insert a stick into the center of each ball, pressing the ball back together if it cracks. Place the cake balls in short glasses or tumblers to hold them upright. Chill for 20 minutes.

2

In a medium microwave-safe bowl, microwave the baking chips on High until melted, about 1 minute, stopping to stir every 20 seconds. Remove the cake pops from the refrigerator. Carefully dip the top half of each cake pop into the melted chocolate to coat, then top with sprinkles. Place the coated cake pops back in the refrigerator until set, about 10 minutes. Store in the refrigerator or at room temperature for up to 2 days.

3

Serving size: 1 cake pop