MAKE UP BIRTHDAY CAKE RECIPES

Steps:

• Heat oven to 400°F. Spray cookie sheets with cooking spray. Bake cinnamon rolls as directed on cans for faster bake method. Cool completely, at least 30 minutes. Refrigerate icing containers for later use.
• Cut each cinnamon roll in half horizontally. In ungreased 13x9-inch (3-quart) glass baking dish, place 12 of the cinnamon roll bottom halves, cut sides up, in single layer. Cut remaining 4 bottom halves into smaller pieces to fill empty spots in between.
• In small microwavable bowl, add icing from both containers; beat in milk with whisk. Microwave uncovered on High 20 to 40 seconds or until blended. Pour half of the icing mixture evenly over cinnamon roll layer.
• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping bowl frequently. Beat in 2 cups of the whipped topping. Stir in 1/4 cup of the sprinkles. Spread cream cheese mixture on top of soaked cinnamon roll layer. Sprinkle 2 cups of the crushed cookies over cream cheese layer.
• Repeat cinnamon roll layer with remaining 16 cinnamon roll halves, cut sides up, pushing halves into cookie-cream cheese layer. Pour remaining icing mixture over cinnamon roll layer. Drop whipped topping by spoonfuls on top of soaked cinnamon roll layer; spread evenly. Refrigerate 4 hours.
• When ready to serve, sprinkle remaining cookies and sprinkles on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Steps:

• In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place 1 cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.