Coffin Cake

Coffin Cake

2 (16 ounce) boxes pound cake mix

1 (1 pound 2 ounce) roll slice and bake refrigerated sugar cookies

3/4 cup all-purpose flour

2 (16 ounce) cans vanilla ready-to-spread frosting

2 tablespoons Hershey's cocoa

8 (1.55 ounce) Hershey's Cookies 'n Creme candy bars

Reese's peanut butter cups (miniatures)

York peppermint patties (miniatures)

Rolo caramels in milk chocolate

Hershey's Kisses chocolates

Hershey's Hugs chocolates

Peter Paul Mounds and Almond Joy candy bars (snack size)

Twizzlers candy

Kit Kat wafer bars

Reese's Pieces candy

Twizzlers Pull-n-Peel candy

Heat oven to 350 degrees F. Grease a 13 x 9 x 2-inch baking pan.

Prepare and bake both pound cake mixes together in one pan as directed

on package for 13 x 9 x 2-inch baking pan. (After baking cake, leave

oven on to bake cookie "lid").

Cool cake 10 minutes on wire rack; invert cake onto wire rack and remove

pan. Cool completely. With clean hands or wooded spoon, stir together

cookie dough and flour until well combined.

On lightly greased cookie sheet, roll out cookie dough to 12 x 8-inch

rectangle. Bake 15 to 20 minutes or until lightly browned. Cool

slightly. With large spatula, carefully remove cookie to wire rack. Cool

completely.

Place cake on large tray. With knife, mark 1-inch from each edge of

cake. With fork, scoop out center of cake to within 1-inch from sides

and bottom.

Unwrap Cookies 'n' Creme bars. Line inside of "coffin" with bar pieces.

Place frosting in bowl. Stir in cocoa until well blended. Frost entire

outside of coffin and top of cookie lid. Fill center of coffin with

assorted wrapped candies. Unwrap some candies and decorate lid. Prop up

one side of lid with wooded skewer or popsicle sticks wrapped with

Pull-n-Peel candy.