Make cake and bake according to box instructions in a 9X13 pan. Then let the cake cool at room temperature.

Remove the cake from the pan.  Remove the outside layer from the cake and throw it away.  Crumble up the remaining cake into a large bowl.

Add the chocolate frosting to your crumbled cake and stir everything together until well combined.

Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.

Chop the almond bark and place it in a microwave safe bowl and microwave for 30 seconds, then stir.  Then continue to heat in 30 second intervals stirring between each one until the almond bark fully melted and creamy.

Dip each cake pop stick into the melted almond bark and then place them into the cake balls about halfway into the balls.  Then place in the freezer for 10-15 minutes (do not freeze for longer than 15 minutes).

After the cake pops have been chilled, dip each cake pop into the melted almond bark (you may need to re-melt it if it has solidified some).  Make sure that the candy covers the cake pop completely.  Allow the excess melted candy to drip off back into the bowl.

Then place the stick of cake pops in a block of styrofoam.  Then add the eyes onto the cake pops while the candy dries and solidifies.

Continue until all the cake pops have been covered and the mummy eyes have been added.

Once all the cake pops are dry, it’s time to make the mummy wrappings on the cake pops.  Use any leftover almond bark and reheat if needed.  Hold the cake pop in one hand and then use a fork to drizzle the almond bark back and forth over the cake pop to make irregular lines all around the cake pop to look like a mummy’s wrappings.

Let the cake pops set at room temperature and then the cake pops are ready to enjoy!