{Recipe adapted from Bakerella // Image by Triple Max Tons}

So you might remember that I I baked up this rich chocolate cake for John's birthday. After I leveled off the two cakes, I had all this leftover cake and a belly that was already full of cake batter and frosting (I have NO self control when it comes to sweets). I figured I could make a trifle, but those didn't have the holiday flair I was looking for. I then remembered that my old roomie Kristin made a trillion cake pops for her granddad's birthday a year or two ago....and case closed, that was what I was going to do with these cake scraps. I didn't bother to look up a recipe because I watched Kris make them and they seemed easy enough to 'freestyle' - you basically take cake crumbs, mix them with frosting, roll them, dip them, chill them and eat them. But, just for the heck of it, here is a recipe that you can use if you are more by-the-book in the kitchen.

1 box cake mix (I used the scraps from leveling the cakes and cutting out the mini rounds)
1 16 oz. can frosting (I made a simple softened butter,  powdered sugar and cocoa frosting)
1 package chocolate chips
1 package shredded coconut
wax paper
1. After cake is cooked and cooled completely, crumble into large bowl. You can do this by hand or in your food processor.
2. Mix thoroughly with 1 can of frosting. Depending on if you are using scraps, just use enough until it comes together.
3. Roll mixture into quarter size balls and lay on cookie sheet.
4. Chill for several hours. You can speed this up by putting in the freezer.
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate. Use a spoon to dip and roll in chocolate and then tap off extra.)
7. Roll balls in coconut or desired topping - chopped nuts, crushed peppermint, sprinkles, etc.
8. Lay on wax paper until firm. Refrigerate until ready to eat.