Chocolate KinniTOOS® Cake

Directions

Cake

1. Preheat oven to 350°F (176°C).  Lightly spray 5 shallow (6”) cake pans. Set aside.
2. In a medium bowl combine eggs, oil and water. Mix with a whisk until combined.
3. Add Kinnikinnick White Cake Mix and whisk until combined.
4. Fold in crushed Kinnikinnick Chocolate KinniTOOS®.
5. Divide batter evenly between cake pans. Bake in preheated oven for 15 - 17 minutes. 
   Yields 5 (6”) shallow cakes

Simple Syrup  

1. Bring sugar and water to a boil, do not stir. Boil for 3 minutes.
2. Let cool completely.
3. Simple Syrup can be stored in the refrigerator for up to 3 weeks. 

Cookies 'N Cream Buttercream Filling

1. In a medium bowl, mix butter until smooth.
2. Slowly add sifted icing sugar 1 cup at a time alternating with milk. Mix until smooth and incorporated.
3. Fold in ½ package fine crumbed Kinnikinnick Chocolate KinniTOOS®.
4. Do not refrigerate.  

Vanilla Buttercream Icing 

1. In a medium bowl, mix butter until smooth.
2. Slowly add sifted icing sugar 1 cup at a time alternating with milk. Mix after each addition until incorporated.
3. Add vanilla extract and mix until smooth and incorporated.
   
4. Do not refrigerate. 

Assembly

Filling 

1. Trim tops of each cake base using a serrated knife for a total of 5 layers.
2. Place one cake base on a 6” cake board (bottom cake side down).
3. Spray cake base with Optional Simple Syrup.
4. Using Cookies 'N Cream Buttercream filling, spread an even layer on cake base.
5. Place the next cake base on top and repeat with remaining layers.
6. Finish top layer (bottom side up). Do not spray with Simple Syrup. 

Crumb Coat  

1. Using Cookies 'N Cream Filling, spread a thin layer on top of cake and sides (if the filling is too stiff, add a couple of drops of simple syrup to filling and mix).
2. Use a pallet knife to smooth top (don’t use too much icing). Use a large scraper to remove excess filling from sides and smooth.
3. Finish with the top of the cake, using a pallet knife to create a smooth top.
4. Let crumb coat set in the refrigerator for 20 minutes.  

Vanilla Buttercream Coat 

1. Using Vanilla Buttercream Icing, place a dollop of icing on top of covered cake. Spread icing, working your way to the edges using a pallet knife.
2. Add a generous coat of icing on the side of the cake. Use a large scraper to scrape off excess from sides and create a smooth finish.
3. Finish with top of cake using a pallet knife to create a smooth finish working towards centre of cake.  

Decorate  

1. Decorate sides of cake with ½ package of crushed Kinnikinnick Chocolate KinniTOOS® (half way up the side of the cake).
2. In a small bowl mix remaining Cookies 'N Cream Filling with remaining Vanilla Buttercream Icing. Place in a piping bag with a star tip.
3. Pipe rosettes on the top of the cake.
4. Decorate with reserved Kinnikinnick Chocolate KinniTOOS®.

Yields 1 (6") layered cake