Preheat oven to 325°F. Place rack in the top third of the oven.

Beat eggs until thick. Add oil, milk or water, and flavoring; mix well.

Add Pamela's Vanilla Cake Mix and beat on medium for two minutes.

Pour batter into a 2-cup measuring cup with a pour spout for easy filling. Spray pan well before filling.

For Cake Pop Pan: Pour batter in the center of the hole to right below the inside lower rim of the pop pan. Place the top on, ensuring the two pans are hooked together, then attach the silicone clamps to the ends of the baking pans.

For Donut Hole Pan: Fill holes ¾ full. If too full, cool completely and cut the ridge off with sharp scissors to make a round ball.

Bake Cake Pops for approximately 20 minutes. Cool in the pan before opening.

Bake Donut Holes for approximately 15 minutes. They are done when a toothpick comes out clean and they spring back when gently touched.

To set sticks in cake pops, melt 1 oz. white chocolate in a small bowl in the microwave. Heat at 10-second intervals until melted.

Poke a hole in the bottom of the cake pop, dip the end of the stick in the melted white chocolate, and place it in the hole.

Let rest with stick pointing upward until chocolate is dry and set-up, at least 1 hour.

For ganache coating, melt butter and 5 TBSP cream in a double boiler. Once melted, add frosting mix and stir until smooth. Use right away.

Dip the top of the cake pop first, turn sideways, and twist to coat completely. Set in stand and repeat.

For decorative chocolate, melt remaining white chocolate and place it in a small pastry bag. Drizzle chocolate onto the cake pops while turning them.