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1. Bake the cake as directed on the box, using a 9-by-13-inch cake pan. Let cool completely.
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2. Crumble the cooled cake into a large mixing bowl. You should not see any large pieces of cake.
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3. Add 3/4 of the container of frosting. Mix into the crumbled cake, using the back of a large metal spoon, until thoroughly combined.
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4. Roll into 1.5 inch balls by hand and place on wax paper-covered baking sheets. Cover with plastic wrap and chill for several hours in the refrigerator or place in the freezer for about 15 minutes. Should be firm but not frozen.
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5. Place the 16 oz candy coating in a deep, microwave-safe plastic bowl. Melt, following the instructions on the package, using the microwave or double boiler. Do not overheat.
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6. Take a few cake balls at a time out of the refrigerator to work with. One at a time, dip about 0.5 inch of the tip of a lollipop stick straight into the melted candy coating, and then insert the lollipop stick straight into a cake ball, pushing it no more than halfway through.
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7. Holding the lollipop stick with cake ball attached, dip the entire cake ball into the melted candy coating until completely covered and remove it in one motion. Make sure the coating meets at the base of the stick. After stops dripping, stick the cake pop into the styrofoam block to dry
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8. Repeat with the remaining cake balls and let dry completely.
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9. Use edible color marker to draw lines of basketball.
