Starbucks Cake Pops

Steps

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
2. In a large bowl, combine cake mix, milk, eggs, vegetable oil, vanilla extract, and almond extract until smooth.
3. Pour batter into the pan and bake 20-25 minutes, until a toothpick inserted in the center comes out clean.
4. Let cake cool to room temperature. Slice into 4 pieces, trim off the outer brown edges, and crumble the remaining cake into a large bowl.
5. Mix in vanilla frosting until the mixture is sticky enough to form into balls but not mushy.
6. Shape mixture into balls, place on a parchment-lined baking sheet, and freeze for 1 hour.
7. Poke small holes in the top of a cardboard box to hold the cake pops after dipping (skip if using styrofoam).
8. Break almond bark into pieces and melt in a microwave-safe bowl in 30-second increments, stirring between each. Stir in vegetable oil and food coloring once melted.
9. Remove a few cake pops from the freezer at a time. Dip the stick tip into the coating, then insert it halfway into the cake pop. Dip the cake pop fully into the coating, tapping off excess.
10. Coat with sprinkles and place upright in the prepared box or styrofoam to set. Repeat with remaining cake pops. Serve.