Preparation

• Chop 14 cookies coarsely. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring chopped cookies into batter before pouring into prepared pans. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool completely.
• Tint 1/2 cup frosting with a few drops yellow food coloring; set aside. Spoon 1/2 cup of the remaining frosting into separate bowl. Stir in a few drops each yellow and red food colorings to tint it orange. (Remaining frosting will stay white.)
• Cut each cake layer into 8 wedges. Spread with orange, yellow and white frostings to resemble candy corn as shown in photo. Sprinkle each section with matching colored sugars.
• Frost rounded edges of cake wedges with remaining frosting. Cut remaining cookies into quarters; use to decorate as shown in photo.