1. Preheat oven to 350 and lightly grease a 9x13 pan. In a bowl weigh out dry ingredients and whisk. Add wet ingredients to dry and mix just to combine. Pour into prepared pan & bake 25-30 minutes until butter knife inserted in center comes out clean.

2. Cool cake completely. In the stand mixer, cream the softened butter until smooth. Add in the rest of the frosting ingredients and continue to beat until smooth. Crumble up the cake & add to the frosting in the bowl of the stand mixer then mix on low until they're combined. It should look like crumbles.

3. Scoop into 35g balls with small ice cream scoop. They're going to look rough. Arrange on parchment lined tray and place full tray in the freezer 30 minutes. Remove from freezer and roll into good looking balls. Return to the freezer for 30 more minutes.

4. Melt half the chocolate chips & half the coconut oil in 30 second increments in the microwave. Take a few balls out of the freezer. Dip the top of a stick into the melted chocolate, insert into ball, then dip into chocolate to coat. Decorate with sprinkles. Stick into cardboard box to dry. Store in fridge overnight