For the cake:

Preheat oven to 350 degrees F and generously grease 12 inch cake pan.

In medium bowl, sift flour, sugar, baking soda, cocoa and salt.

In large bowl add oil, eggs, buttermilk, vinegar, vanilla extract, food coloring and beat on low with electric mixer until blended.

Slowly add dry mixture and continue to beat until batter is smooth.

Pour mixture in cake pan.

Bake for about 35 minutes or until toothpick comes out dry when inserted in top, middle.

Let cool, remove from pan.

For cake pops, break up cake with hands or large spoon and put in mixing bowl. Make sure cake is cooled completely.

Prepare frosting: beat cream, sugar and vanilla in bowl until smooth. Make sure it has a typical frosting texture.

Further crumble the cake with your hands in the bowl until very crumbly. If you find corner pieces, just discard.

Still using your hands, mix the 1 cup of frosting into the cake crumbs and mix well. It's messy, but necessary.

Using a tablespoon measure, scoop out heaping tablespoon, form a round ball, and place on tray lined with parchment paper. Repeat until mixture is used up.

Cover with plastic wrap and let sit in fridge for a minimum of 6 hours (preferably overnight).

When ready to coat, prepare the candy melts according to package directions. I used the microwave and they came out fine. I liked the texture of the melts, but you may want to thin with oil if too thick (see package instructions).

Dip 1/2 inch of stick in the coating and then stick that same end in the cake ball, making sure to not go all the way through. I suggest inserting more than halfway.

To coat, I used a tablespoon (that you eat with). Using left hand, scoop the coating in the spoon and with your right hand twirl the top of the pop into the spoon filled with coating. Rotate for an even coat. You'll get the hang of it after you do a couple!

Now sprinkle the pop with topping of your choice.

Let them rest upright by sticking them in the holder.

Voila! You will make someone really happy now!