Bake the chocolate box cake according to the package directions, using club soda instead of (milk, water, eggs, oil)

While the cake is still hot, transfer it straight from the oven into a mixer bowl.

Mix until the steam binds the cake into a smooth, dough-like texture.

Wrap the cake dough tightly in cling wrap and let it cool for a few hours on the counter, or refrigerate to speed things up.

Once cooled, roll the dough out to about ½ inch thick.

Use a heart-shaped cutter to cut out shapes and gently insert cake pop sticks.

Place the cake pops in the freezer for a few minutes to firm up.

Melt the chocolate chips until smooth.

Dip each cake pop into the melted chocolate and decorate with pink sprinkles.

Let set completely before serving.