In case you were in need of a chocolate overdose

Cake Balls
1 (18.25 ounce) package of chocolate cake mix
1 (16 ounce) container of chocolate frosting
1 (3 ounce) bar of chocolate flavored confectioners coating or candy melts from Joann Fabrics or Micheals.

Directions:
Prepare he cake mix according to the package directions using any of the recommended pan sizes. When cake is done crumble/scoop out while warm into a large bowl.
Stir in frosting a little at a time. If you want them to be more cake like use less frosting. Continue to stir until well blended.
Use a melon baller, small scoop or just use your hands to make small balls out of the cake mixture.
Put on cookie sheet and place in fridge for 20-30 minutes to firm up, this will help you when you dip them in the chocolate.
Melt your chocolate according to directions until smooth. Then dip balls into chocolate using a toothpick. Place on wax paper to set.

The great thing about this recipe is that you can make so many different combinations like:

white cake with mint choc. chip icing dipped in chocolate confectioners coating
red velvet cake with cream cheese icing dipped in vanilla confectioners coating
carrot cake with cream cheese frosting dipped in vanilla confectioners coating

Homemade Jello Pudding Pops
2 cups Cold Milk
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding and Pie Filling
1 cup Cool Whip
5 (5-oz) Paper or Plastic Cups
5 Popsicle sticks

Pour milk into a medium bowl. Add dry pudding mix. Beat with a wire whisk 2 minutes. Stir in cool whip until blended.
Spoon evenly into 5 (5-oz) paper or plastic cups. Insert a wooden popsicle stick into the center of each cup for the handles. Place cups in a 8X8 pan, cover with plastic wrap and freeze 5 hours or until firm. To remove pops from cups, place bottoms of cups under warm running water for about 15 seconds. Press firmly on bottoms of cups to release pops. (Do not twist or pull popsicle sticks.) Store leftover pops in freezer.