Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour a 9 by 13-inch baking, then set aside.
• Sift together the cup cake flour, whole wheat flour, baking powder, and salt. Set aside.
• Cream together butter and sugar until pale and evenly incorporated. You can also use an electric mixer for this.
• Then, add the vanilla, milk, and eggs. Continue creaming.
• Fold the sifted dry ingredients into the wet ingredients in batches. Mix well after addition.
• Pour the batter into the greased cake pan.
• Bake for about 30 to 35 minutes, until a cake tester comes out clean. Set aside and let cool.
• Cream butter and powdered sugar until pale and evenly incorporated.
• Add milk and vanilla. Continue creaming. Then, set aside.
• Use a food processor to process the cooled cake until it turns into coarse crumbs.
• In a large bowl, gradually mix the cake crumbs with 1 cup of frosting at a time, until the crumbs are moist enough to remain in rolled balls. You can test this by squeezing the mixture together with your hand.
• Set aside any excess frosting.
• Make 2 tablespoon-sized balls out of the cake and set on a cookie sheet lined with parchment paper
• Freeze the cake balls for 10 minutes.
• Melt the butter and chocolate together for 2 minutes using a microwave. Stir the mixture at 20 second intervals.
• Remove the frozen cake from the freezer and attach with lollipop sticks.
• Dip the cake pops into your desired icing and cover with your choice of sprinkles.
• Serve and enjoy!