Make the boxed cake mix as directed on the back of the packet. Before mixing all the ingredients together, also add in the additional vegetable oil.

Once baked, allow the cake to cool for 15 minutes before running a thin knife around the edge of your tin to release the cake from the cake tin, and turn it out into a big bowl.

Once it's cooled enough to be able to touch it, break the cake apart with your hands and crumble it up until it resembles fine crumbs. Allow to cool completely.

In a medium sized bowl add in the butter, icing sugar, vanilla and milk. Using a hand or stand mixer, mix on a medium speed for 4 minutes until it's light and fluffy.

Once the cake is cooled, add ¾s of the frosting into the crumbled cake, and using a hand or stand mixer, mix until just combined.

At this stage, if you feel the cake is moist enough to roll into balls then don't add anymore frosting in. Otherwise, add in the remaining frosting and mix.

Roll tablespoons full of the cake mixture into round balls and place on a lined tray. Place the tray into the freezer for 10 minutes, or fridge for 30 minutes, and then do a second roll.

Once rolled for the second time, place the cake balls back into the freezer for a further 30 minutes, or into the fridge for 1 hour and 30 minutes.

When your cake balls are almost ready, melt your chocolate. Place ½ of the chocolate into a microwave safe mug and melt in the microwave for 20 second bursts at a time, mixing in between each burst until fully melted.

Dip the tip of a cake pop stick into the melted chocolate and then poke into a cake ball about half way through the cake ball. Repeat with the remaining cake pop sticks.

Next grab a cake ball (by the stick), and place it into the melted chocolate. Swirl it around so it's completely covered, and then tap it on the edge of the cup to remove excess chocolate.

Once done, twirl the cake pop to wrap the remaining dripping chocolate around the cake ball and then quickly decorate with sprinkles before the chocolate sets.

Place the cake pop upright to allow it to completely set, either into a cup with some rice in it, or a cardboard box with little holes poked into it. Styrofoam works great too!

Simply repeat the same steps with the remaining cake pops. While making them, keep an eye on the chocolate (it should still be thin). If you feel it's thickening up, simply reheat it.

Also keep an eye on the temperature of the cake balls. If they're getting too soft, pop them back into the freezer for an additional 10 minutes or so (or into the fridge for another 30 minutes).

Allow cake pops to completely set before serving.