1. Preheat oven to 350°F. Line a 15x10x1-inch-inch baking pan with parchment paper. Lightly coat paper with nonstick cooking spray.

2. In a medium bowl beat together cake mix, sprinkles, 2/3 cup water, oil, and egg whites with a mixer on medium 2 minutes. Pour batter into prepared pan and spread carefully into a thin, even layer.

3. Bake 10 to 13 minutes or until the center of cake springs back when lightly pressed and a toothpick inserted into center comes out clean.

4. Cool in pan on a wire rack 10 minutes. Place a clean kitchen towel over top of cake and flip upside down onto rack. Peel off parchment; cool completely.

5. Line a 9x5-inch loaf pan or 9 1/2 x 4 1/2-inch Pullman pan with plastic wrap. Cut three rectangles from cake**. Lay one rectangle in bottom of lined pan. Using a small ice cream scoop, scoop half of each sorbet onto cake. Swirl and smooth; top with a second cake layer. Repeat with remaining sorbet and cake piece. Cover with plastic wrap. Cut 16 small slits (two rows of eight) evenly spaced across plastic wrap. Insert a freezer pop stick into each slit, working the stick through all layers. Freeze 4 hours or until firm. Remove from pan. Using a serrated knife, cut loaf into 16 pops. If you like, decorate with whipped cream and additional rainbow sprinkles.

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To use remaining cake mix for cupcakes, preheat oven to 350°F. In a medium bowl combine remaining dry cake mix, 2 egg yolks, 1/3 cup water, and 2 Tbsp. vegetable oil. Mix well. Spoon batter into six lined 2-1/2 inch cupcake cups. Bake 12 to 15 minutes.

**

Place a loaf or Pullman pan on cake and use as a guide to cut around bottom to make three rectangles. For loaf pan, flip pan over to cut wider layer for top rectangle.