Prepare and bake the cake mix according to the package directions, typically combining it with 3 large eggs, 1 cup water, and 1/2 cup vegetable oil. Bake in a 9-by-13-inch pan at 350°F (175°C) for approximately 25-30 minutes, then cool completely.

Trim away any unusually firm cake edges if needed, then crumble the cooled cake finely into a large bowl. Add about 2/3 cup prepared chocolate frosting and mix until the crumbs hold together when pressed.

If the mixture seems dry, add frosting one teaspoon at a time until it binds. Do not add too much frosting, because a wet or oily mixture will be difficult to shape and dip.

Roll the mixture into approximately 24 balls measuring about 1 1/4 inches wide. Arrange them on a parchment-lined tray and chill for 20-30 minutes, but do not freeze them hard.

Melt the 12 ounces of candy melts according to the package directions, usually in short microwave intervals with stirring between each interval. Stir until smooth and fluid, taking care not to overheat the coating.

Dip the end of each lollipop stick into a little melted candy coating, then insert it about halfway into a chilled cake ball. Chill the cake pops briefly so the coating can set and help secure the cake to the stick.

Dip each cake pop into the melted coating, turning gently to cover it completely. Let the extra coating drip back into the bowl, then place the pop upright in a cake-pop stand or stick it into a piece of foam.

While the coating is still soft, press two candy eyes, one red candy nose, and two pretzel halves into each cake pop to form the reindeer face. Allow the coating to harden completely before serving.