Chocolate Cake Pops

Beat butter and cream cheese in the bowl of an electric mixer until smooth. Gradually add confectioners' sugar and beat until smooth. Thin to desired consistency with milk.

Crumble brownies or cake into fine crumbs with a fork in a large bowl. Mix frosting into the cake crumbs with a spoon, until icing is fully incorporated into the cake. Check to see if mix will roll into a ball, and if needed add a little milk for more moisture. Refrigerate mix for several hours or up to three days, covered.

Line two cookie trays with wax or parchment paper. With a small amount of cake mixture, form small balls with your hands. Stick one lollipop stick into each ball and place each ball on tray, until you have used up cake mixture. Place trays in freezer for one hour.

Melt chocolate in double boiler of medium low heat. Stir well, and carefully dip each ball into chocolate until covered.

Dip in colored sugar, coconut, sprinkles or decorative sprinkles, and place each cake pop back on tray to harden.

Cake pops can be kept at room temperature or frozen.