BAKE:
Prepare a small batch of Devil’s Food Cake Mix according to the bag instructions. Bake thin layers in full sheets, cool, and cut into rounds, or bake in the desired pan size and cut in half horizontally. One batch makes 18–20 cakes. Freeze extras and use as desired.
MIX:
For the graham crumble, combine the graham cracker crumbs, powdered sugar, and melted butter until fully incorporated. Spread evenly onto a parchment-lined sheet pan and refrigerate until set. Crumble to break apart and set aside. For the mousse, mix the cream cheese and Maple Flavored Icing in a mixer bowl with the paddle attachment until fully incorporated, light, and smooth. Switch to the whisk attachment, add the Non Dairy Whipped Topping, and whip until very thick.
ASSEMBLE:
Line a 10-inch ring mold with a cake collar. Cut the cakes to the desired diameter and lay one layer in the bottom of the mold. Lightly spread Maple Flavored Icing over the layer to keep the cake moist and enhance the maple flavor. Spread on the mousse and top with a second cake layer. Lightly spread with more Maple Flavored Icing.
FINISH:
Sprinkle the graham crumble over the iced top layer. Refrigerate until fully set, about 12 hours or overnight. Remove from the ring mold when ready to serve.
