Chocolate Cake

• 1
  Preheat oven to 350°F. Grease a 9-inch x 9-inch pan and set aside.
• 2
  Whisk together flour, sugar, cocoa powder, salt, and baking soda in a large bowl. In a medium bowl, whisk together buttermilk, vegetable oil and vanilla.
• 3
  Pour wet ingredients into dry ingredients and stir until combined (batter will be thick). Pour into prepared pan and smooth the top.
• 4
  Bake for 30- 35 minutes, or until a toothpick inserted in the center of the cake comes out dry. Let cool completely.
• 5
  Crumble the cake into a large bowl and scoop Chocolate Snack Spread on top. Mix until well combined. If the mixture feels dry, add more Chocolate Snack spread, 1 tablespoon at a time, until moist enough to hold its shape. Scoop out 2 tablespoons of cake mixture, gently squeeze and roll into a ball, and place on a lined sheet pan. Repeat until all of the cake mixture has been used (you should have about 18 balls).
• 6
  Refrigerate for 2 hours, or until very firm. Meanwhile, poke 18 small holes in a box or large piece of styrofoam and set aside.

Chocolate Cake Pops

• 1
  Heat the candy coating in a glass bowl in the microwave for 30-second intervals, stirring in between, until melted. Remove a few cake balls from the refrigerator, and leave the rest to chill.
• 2
  Dip the end of a lollipop stick in melted candy coating (about 1/2-inch deep), then insert halfway into a cake ball. Dip the ball into the melted candy coating and use a spoon to spread and swirl it around and coat the ball's surface. Place upright in the prepared box and decorate with candy eyeballs. Repeat with remaining cake balls, making sure to work in small batches so the cake balls stay cold and intact. Let sit 1 hour for coating to set.