Crumble the baked and cooled cake while still in the baking dish. Add crumbs to the prepared frosting and mix together with the paddle attachment. It should only take 5-10 seconds to combine the two.
Line a baking sheet with parchment paper. Scoop out about 1 1/2 tablespoons of the cake and frosting mixture. Roll into a ball and place on parchment paper. Repeat with rest of dough. Chill for about 1 hour in the fridge to let the balls firm up. This will make sure they stay on the stick.
When balls have chilled, place baking discs into a 2-cup measuring cup or similar vessel that will be used for dipping. You'll only be able to fit about 10 ounces of chocolate into cup at a time. Microwave for about 30 seconds. Stir discs and then microwave another 30 seconds.
Before you get started, figure out how you want the cake pops to dry. I wanted mine completely round so I used an egg carton to keep them standing up while they dried. If you don't care, you can place them on a baking sheet lined with parchment paper to let them dry with a flat bottom.
Grab 1 ball from the fridge. Take a candy stick and dip it into chocolate, about 1 inch deep. Place stick into cake ball and then dip into chocolate. Gently tap on the end of the cup to shake off excess chocolate. Place into egg carton to dry or place flat onto lined baking sheet to dry. Quickly sprinkle with chips before the chocolate begins to dry. Repeat with remaining cake balls. I recommend leaving cake balls in fridge and simply removing them one by one for dipping. If you're using the egg carton, the cake pops will dry pretty fast so once you've filled it up, the first cake pops you did will probably be dry so you can safely remove and use that space for newly coated cake pops.
Once cake pops have dried, you can store them in a storage container at room temperature for up to 3 days.