Make the boxed cake mix as directed on the back of the packet, adding the additional vegetable oil before mixing.

Once baked, allow the cake to cool for 15 minutes, then release it from the tin into a bowl and crumble it into fine crumbs. Allow to cool completely.

In a medium bowl, combine the butter, icing sugar, vanilla, and milk. Mix on medium speed for 4 minutes until light and fluffy.

Add ¾ of the frosting to the crumbled cake and mix until just combined. If necessary, add more frosting until the mixture is moist enough to roll into balls.

Roll tablespoons of the cake mixture into balls and place them on a lined tray. Freeze for 10 minutes or refrigerate for 30 minutes, then roll again for smoothness.

Freeze the rolled cake balls for an additional 30 minutes or refrigerate for 1 hour and 30 minutes.

Melt half of the chocolate in a microwave-safe mug, in 20-second bursts, until fully melted.

Dip the tip of each cake pop stick into the melted chocolate, then poke it halfway into a cake ball.

Dip the cake ball into the melted chocolate, swirl to cover, and tap off excess.

Quickly decorate with sprinkles before the chocolate sets and place the cake pop upright to set completely.