Sky-High Snickerdoodle Cookie Cake

By kelsa94

Ingredients

• Cake
• 2 pouches Betty Crocker™ Snickerdoodle cookie mix
• 1 cup butter, melted
• 2 eggs
• 2 tablespoons water
• Frosting
• 1 cup butter, softened
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla
• 3 tablespoons heavy whipping cream or milk

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Line bottoms of three 8- or 9-inch round cake pans with parchment paper; grease with butter or cooking spray.

2 In large bowl, beat Cake ingredients with electric mixer on medium speed until combined.

3 Shape 8 rounded teaspoons of dough into balls, and roll in the cinnamon sugar included with the cookie mix. Place on cookie sheet; bake 5 to 6 minutes or until edges are set. Cool completely.

4 Meanwhile, divide remaining dough among cake pans; spread to cover bottoms of pans. Sprinkle with remaining cinnamon sugar. Bake 25 to 30 minutes or until edges are golden. Cool completely.

FROSTING:
5 In medium bowl, beat softened butter, brown sugar and cinnamon with electric mixer on medium speed until smooth. Decrease speed to low; add powdered sugar, vanilla and cream until combined. Increase speed to high; beat about 2 minutes or until light and creamy.

6 Place 1 cookie layer on cake stand or large plate. Cover with one-third of the frosting. Top with another cookie layer, another one-third of the frosting, and then the final cookie layer. Place remaining frosting in decorating bag with tip; pipe on top. Decorate with the 8 mini cookies.

7 Store covered at room temperature, and use within a few days