Prepare and bake cake mix as directed on box. Crumble cake into a large bowl. Tip: I always cut off the crispy edges of the cake. Couple benefits here: smoother cake balls, snack for you.
Mix thoroughly with frosting.
Chill mixture for approximately 2 hours in the refrigerator (you can speed this up by placing in the freezer).
Roll mixture into 1” balls; place on a wax paper lined baking sheet. You may need to chill the cake balls slightly longer (20 minutes or so). Remove from fridge and insert a lollipop stick into each cake ball. Tip: I always keep a few of the cake pops out and place the remaining pops in the fridge until their time comes. This keeps them cool and will help them from falling off the stick while being dipped.
Melt Chocolate CANDIQUIK according to the package directions. Holding the lollipop stick, dip cake pops in melted chocolate, covering completely. Let the excess coating drip off; place on wax paper.
Before the coating sets, quickly and carefully attach a heart-shaped sprinkle as the nose. Once dry, use a toothpick dipped in Vanilla CANDIQUIK to draw on eyes and whiskers (you can wait to do this until we melt the vanilla). These are the sprinkles I used. Use your black edible marker to color the triangles black (for the cats) and to draw on the face for the ghost pops.
CANDIQUIK shows how to make more cute Halloween cake pops, including <a href="http://www.candiquik.com/halloween2011/r_t_boo-ghost.html">ghosts</a> and <a href="http://www.candiquik.com/halloween2011/r_t_boo-pumpkin.html">jack-o'-lanterns</a>.