This is our grandmother's most famous recipe tranformed into cake pops.
Sift together flour, sugar, baking powder.
Into a measuring cup, pour oil then drop in eggs. Fill the cup to 7/8 full with milk (only a few tablespoons, do this slowly).
Make a well into the dry ingredients and pour in the wet. Add vanilla and beat until well mixed.
Bake at 350 degrees for 40 minutes or until a toothpick comes out clean.
After the cake cools completely, put it in a large bowl and crumble into fine crumbs.
Work in frosting a couple spoonfuls at a time until you have a moist batter that will hold shape when rolled into a ball, but is still slightly crumbly.
Roll the mixture into tight balls. Be sure not to make them too large or they will wobble off of the stick. Allow to cool and set after being rolled in your hands.
Melt a small amount of candy melts in a double boiler. Dip the tip of the candy stick into the melted chocolate and insert the stick halfway through the cake ball. Give each cake pop a few minutes before next step so the chocolate on the stick can harden.
Melt the remaining chocolate in a double boiler while you prepare your decorating supplies. I used colored sugar to stay within my red/white/blue post office theme, but you could use anything you would normally put on a truffle or cupcake.
Dip the cake balls into the chocolate and swirl around until completely covered. Let excess chocolate drip off. Add sprinkles or any cake topping before chocolate hardens.
I poked tiny holes in a box and stuck the stick through so that the cake pops could set standing up and not become flat on one side.
These can be made in advance and stored in a cool dry place or in the freezer. I kept mine in a ziplock in the fridge for a couple days.