Holiday Gingerbread Cookie Cake Recipe

Ingredients

	PREP TIME 55m	COOK TIME 3h	TOTAL TIME 3h55m
YIELD 12 servings

Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8-inch round cake pans.
In large bowl, beat cake mix, water, oil, eggs, ginger and cinnamon with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly between pans (2 cups each pan). Bake 30 to 35 minutes or until toothpick inserted in centre comes out clean.
Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Decorate 14 cookies with white and red cookie icing.
Place one cake layer top side down on serving plate. Spread about 1/2 cup frosting on layer; top with second cake layer, top side up. Using metal spatula, frost side and top of cake with thin layer of frosting to make a crumb coat; refrigerate 30 minutes to help set. Remove from refrigerator; frost side and top of cake with second layer of frosting.
Using photo as a guide, decorate top of cake with shaved almond bark and sides and top of cake with cookies.