Make the cake according to the directions except substitute the water for Hiland Dairy Milk and the oil for melted Hiland DairyButter.
Once the cake is baked, let it cool and then crumble it into a large bowl.
Add two-thirds of the frosting to the cake crumbles and mix until you can form a ball with your hands. The ball should not crumble.
Fill each egg form with the cake mixture. Refrigerate for about 30 minutes.
In the meantime, melt the candy wafers in microwave-safe glass bowls.
Create an organized workstation. Insert a lollipop stick into the large end of your egg. Coat each egg cake pop with the melted chocolate and decorate to your liking.
Diva’s Tip: If you don’t have a silicone egg form, simply shape the eggs with your hands.
