Line one baking sheet with parchment paper. Set aside.
Working in batches, crumble the pound cake in to the bowl of a food processor. Transfer the cake crumbs to a large bowl. Add 1 cup of frosting and mix together using a wooden spoon. Mix until well combined. The texture of the mixture should be a little sturdy, enough to form balls. Start with 1 cup of buttercream and add little by little as needed. Avoid a soft texture.
Using a small ice cream scoop, scoop mixture into your hand and roll into 1 1/2-inch balls. Place the balls in the prepared pan. Cover with plastic wrap and chill for about 2 hours.
Remove the balls from the refrigerator and roll the balls one more time. When chilled, you will achieve an even and smoother ball. Transfer balls to the freezer for 10 minutes.
Meanwhile, melt the chocolate in a heat-proof bowl set over simmering water. When the chocolate is melted, transfer to a 2-cup measuring cup.
Working in batches of ten, dip the tip of one stick in chocolate and then insert in the center of a cake pop. Dip the pop in melted chocolate and decorate with sprinkles. Insert the cake pop in a Styrofoam round or a box. Repeat the process with the rest of the balls. While working with a set of pops, leave the rest in the freezer.
Allow the pops to set for 1 hour. Store in the refrigerator for up to one week.