Preheat the oven to 350 F. Line two 9-inch round cake pans with parchment paper.

In a large bowl, combine the cake mix, eggs, butter, and milk. Beat until fully combined.

Divide the cake batter between the two pans, using a spatula to smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

While the cakes are still hot, transfer them to a large bowl (or the bowl of a stand mixer). Add the chocolate frosting.

Beat the cake and frosting together until they’re fully combined and the mixture resembles a soft dough, 3-4 minutes.

Use a small cookie scoop or a spoon to portion the dough into small rounds. Use your hands to roll the dough into balls.

Place the dough balls onto a wax paper lined baking sheet and chill in the refrigerator for 30 minutes.

Melt ¼ cup of the candy melts in the microwave, stirring every 30 seconds.

Dip on end of the lollipop sticks into the candy melts and then insert them into the center of each cake pop. Return the cake pops to the refrigerator to chill for 15 minutes.

Set up a cake pop drying station using two wire racks. Place one wire rack onto a baking sheet. Place two pasta boxes, cans, or something else short on either end of the wire rack. Place the second rack on top of the boxes/cans.

Reheat the candy melts if needed. Dip two pieces of candy corn into the candy melts and place them onto the top sides of a cake pop to make cat ears. Place the cake pop into the drying rack. Repeat with remaining cake pops.

Melt the remainder of the candy melts and transfer them to a deep cup or bowl.

Dip the cake pops into the candy melts, making sure they’re fully covered. Gently tap off any excess candy melts and transfer them to the drying rack to set.

Once the candy melts have fully set, enjoy!