Bake the cake as directed on the box, using a 13-by-9-inch cake pan. Let cool completely. Once the cake is cooled, get organized and set aside plenty of time (a couple hours) to crumble, roll, and dip 4 dozen cake pops.
Crumble the cooled cake (hands work well for this) into a large mixing bowl. You should not see any large pieces of cake.
Add three-quarters of the container of frosting. (You will not need the remaining frosting.) Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist.
The mixture should be moist enough to roll into 1 1/2-inch balls and still hold a round shape. After rolling the cake balls by hand, place them on wax-paper covered baking sheets.
Cover with plastic wrap and chill for several hours in the refrigerator or place in the freezer for 15 minutes. You want the balls firm but not frozen.
Place the candy coating in a deep, microwave-safe plastic bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl without burning your fingers (work with 16 oz. of candy coating at a time).
When you remove the cake pop from the candy coating, some excess coating may start to drip. Hold the cake pop in one hand and use the other hand to gently tap the first wrist. Rotate the lollipop stick if necessary to allow the excess coating to fall off evenly, so one side doesn't get heavier than the other. If you didn't completely dunk the cake pop, this method of tapping and rotating generally takes care of that. The coating will slowly slide down the surface of the cake ball until it reaches the lollipop stick.
When most of the excess coating has fallen off and it is no longer dripping, stick the cake pop into the prepared Styrofoam block.
Repeat with the remaining cake balls and let dry completely.
Store the cake pops in the refrigerator for several days.
Makes 48 cake pops.