1.Preheat oven to 350 degrees, spray a 9 x 13 nonstick baking pan with cooking or baking spray. Set aside. Cover foam block with foil. Set that aside as well.
2.In a large mixing bowl, combine all ingredients to dry mixture. Add vanilla and instant coffee if using.
3.Bake cake as directed on box.
4.Cool in pan on wire rack for 30 minutes then, invert and cool cake on rack until cooled completely.
5.Line cookie sheet with waxed paper. With fingers, crumble cake into a large bowl. Add frosting; mix well with hands until dough forms. Roll into balls. Place on cookie sheet. Freeze about 15 minutes.
6.In microwavable bowl, microwave white chocolate as directed on package. Stir in 1/2 teaspoon of the shortening or coconut oil until smooth and mixture slightly runs off spoon. Repeat with dark chocolate and remaining 1/2 teaspoon shortening.
7.Remove cake pops from freezer. For each pop, dip tip of 1 lollipop stick halfway into melted candy and insert stick halfway into 1 cake ball. Place back on lined cookie sheet.
8.Dip balls in melted chocolate until well coated; tap off any excess. Decorate with decorations or opposite color of chocolate as desired. Poke ends of sticks into foam block. Let stand until set. You can pop them in the fridge for 5 minutes then, take them out. Store at room temperature.