1 box chocolate cake mix
1 box chocolate pudding mix
1 1/4 cups water
1/2 c + 1 tbsp vegetable oil
4 sticks butter, softened
8 cups powdered sugar
2 tsp vanilla
4-6 tbsp heavy cream
1 container The Cookie Dough Cafe chocolate chip cookie dough, room temp
1/2 c white chocolate, melted
Sprinkle Pop mixes- Corn to be Wild, pumpkin confetti, purple and light purple
mini pumpkin garnishes (Wilton)
Preheat oven to 350 degrees. Spray 3- 6″ pans with baking spray and set aside.
In a large bowl mix the cake mix, pudding mix, water, oil and eggs until well combined. Divide batter evenly into the three pans and bake for approximately 28 minutes. Cool completely.
In a mixing bowl, beat the butter until smooth. Add in half of the powdered sugar, vanilla, and heavy cream. Continue beating until well blended. Add in the rest of the powdered sugar and continue to mix.
Level each cake layer with a serrated knife so that they are completely flat. Place the first layer on a cake board and top it with approx 3/4 cup frosting. Scoop 1/3 of the cookie dough onto a flat surface and press it into a flat disc no bigger than 5″. Place the disc on top of the frosting. Repeat the layers. Place the last layer, upside down on top.
Apply a crumb coat to the entire cake. This is a thin layer of frosting that will prevent the crumbs from getting into the frosting. Refrigerate for 20 minutes.
Remove the cake from the fridge and apply another layer of frosting. Place the last cookie dough disc on top and refrigerate for approx 15 minutes.
Scrape the leftover frosting from the mixing bowl and separate it into two bowls. Add orange food coloring to one and purple to the other. Tear a long sheet of plastic wrap and pipe four layers of frosting next to each other alternating. So it will be four straight lines of frosting- purple, orange, purple, orange. Wrap it up into a tube- you will be rolling it like you would a jelly roll cake. Place this into a piping bag with a 1M tip (or other of your choice).
In a small bowl, mix all of the sprinkles together leaving some pumpkin aside.
Remove the cake from the fridge and pipe a border onto the top. Add pumpkin confetti sprinkles on the cookie dough disc on top and the mixture of other sprinkles onto the top. Using your hand press a layer of sprinkles onto the base of the cake.
With melted white chocolate, apply the cookies and decorative pumpkins to the cake. You will be applying a thin layer of chocolate onto the back and holding each pumpkin/cookie in place until it’s set. Add the additional tiny pumpkin confetti sprinkles onto the cake.
Refrigerate for another 20 minutes. Remove from the fridge and let it come to room temp before serving.