Preheat oven to 350 degrees.

Prepare 2 9 inch cake pans with parchment and oil them. Set aside.

Line cookie sheet with parchment. Set aside

Prepare cake batter per manufacturers instructions, add seeds of one vanilla bean.

Mix well.

Pour evenly into two 9" cake pans.

Bake according to instruction on box.

Once done cool completely.

Break up cooled cakes into bowl of mixer and add can of frosting.

With paddle attachment mix until cake and frosting are completely mixed together.

Form 1 1/2 inch balls and place on parchment line backing sheet.

Refrigerate for at least an hour.

When ready melt candy coating per manufacturers instructions. You can work in 1/2 lb batches if needed so you are only melting what you need as you go.

Pour into a deep and narrow cup for dipping. An insulated cup will help keep it warm longer.

Take a stick, dip the end into candy coating and stick into cake ball.

Dip cake ball into candy coating, as you take the pop out wipe excess coating from bottom off on side of cup. Set on parchment line baking sheet and add sprinkles.

Repeat with the remaining cake balls.

Let set completely, keep in cool dry place.