Preheat oven to 350°F. Spray a 13"x9" cake pan with non-stick cooking spray. Set aside.

Prepare cake batter according to package instructions. Pour into prepared pan. Bake according to package instructions (about 25 minutes or until a toothpick inserted into the middle of the cake comes out clean). Let cool.

Crumble cake into a large bowl. Add frosting. Stir until completely combined. It's easiest to use your hands at the end of this process to work the icing into the cake crumbs. Form into 1" balls and place on a cookie sheet with raised edges such as a half sheet pan. Refrigerate for 1 hour.

Melt one cup of white candy melts according to package instructions. I microwaved it on high for 15 seconds. Stirred. Then another 15 seconds and stirred until completely smooth. Do NOT over heat or it will burn. Add about a tablespoon of vegetable oil and stir well. Place a lollipop into melted candy melts about ¼" down, then stick into cake ball a little more than halfway down. Repeat for remaining sticks and balls. Let set for 20 minutes.

Melt the chocolate and pink candy melts according to package instructions. Add 1-2 tablespoons of vegetable oil to each and stir well (this makes it easier to dip cake balls in). And heat the white candy melts again for another 10 seconds. Working quickly, add a little bit of pink and a little bit of chocolate to the white, then dip a cake ball in and swirl around to create a marbled pattern. Repeat with as many as you want to be marbled. You can also make some a solid color and add sprinkles for a different look. Place dipped cake balls into a styrofoam block until set (about 1 hour). Once the chocolate has hardened, you can remove the sticks and place into a mini cupcake liner. If you want them to set faster, place them in the refrigerator for an hour. Store covered for up to 3 days at room temperature or up to one week in the refrigerator.