Ingredients
- Cake
- 2 2
- pouches Betty Crocker™ Snickerdoodle cookie mix
- 1 1
- cup butter, melted
- 2 2
- eggs
- 2 2
- tablespoons water
- Frosting
- 1 1
- cup butter, softened
- 1/2 1/2
- cup packed light brown sugar
- 1/2 1/2
- teaspoon ground cinnamon
- 3 3
- cups powdered sugar, sifted
- 1 1
- teaspoon vanilla
- 3 3
- tablespoons heavy whipping cream or milk
Preparation
Step 1
Directions
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.
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.
Expert Tips
You can use either 8- or 9-inch cake pans for this recipe. Using 8-inch pans will result in a taller cake, while using 9-inch pans will result in a wider cake.
If you don't have 3 cake pans, you can bake the layers in shifts. Be sure to grease and line with parchment before baking each layer.