# What You'll Need:
→ Cake
01 - 1 box (14 oz) chocolate cake mix with required eggs, oil, and water per package instructions
→ Frosting
02 - ½ cup chocolate frosting, store-bought or homemade
→ Decoration
03 - 14 oz black candy melts
04 - 2 oz gold sprinkles or edible gold pearls
05 - 24 lollipop sticks
06 - 1.75 oz white candy melts, optional for rim accents
07 - Green fondant or sprinkles for shamrock accents, optional
# Cooking Steps:
01 - Preheat oven and prepare chocolate cake according to package instructions. Bake until golden, then cool completely on wire rack.
02 - Crumble cooled cake into fine crumbs in large mixing bowl. Add chocolate frosting and mix thoroughly until dough-like consistency forms.
03 - Scoop mixture into 24 equal balls approximately 1.5 inches in diameter. Flatten tops slightly to resemble pot shapes. Transfer to parchment-lined tray and refrigerate for 30 minutes.
04 - Melt black candy melts according to package instructions in microwave-safe bowl, stirring every 30 seconds to ensure smooth consistency.
05 - Dip tip of each lollipop stick into melted black candy and insert halfway into each chilled cake ball. Chill for 10 minutes until set.
06 - Fully immerse each cake pop into melted black candy melts, allowing excess to drip off. Stand upright in styrofoam block or cake pop stand.
07 - While coating remains wet, immediately sprinkle gold sprinkles or edible gold pearls over top of each cake pop to resemble coins.
08 - Pipe decorative rim around top edge of each pot using additional melted black or white candy melts. Add green fondant or sprinkles for shamrock accents if desired.
09 - Allow cake pops to set completely at room temperature for minimum 2 hours before serving or storing.
