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.