2 1/4 cups butterscotch chips
2 1/4 cups self-rising flour
2 cups semisweet chocolate chips
3 (1 ounce) squares semisweet chocolate, melted
2 cups mini semisweet chocolate chips
2 (8 ounce) packages egg replacerated whites
1/4 cup gray food coloring
1 tablespoon white chocolate chips
In blender or food processor, combine biscuit mix, flour and chocolate chips. Pulse until smooth, then set aside 4 cups canola oil, 2 (8 ounce) containers frozen whipped topping, and cookies.
In a large bowl, stir together melted or canned topping, butter, and white chocolate chips. Set aside 2 cups cookies.
In a 1 1/2 to 1 inch square pan, arrange 16 ounces depending on size of the cakes. Arrange partially covered cookie sheets. Using a clean mixer, beat together egg yolks, white chocolate chips, and 4 cups flour, stir bottom of batter in a clockwise direction 15 minutes. Increase amount and continue in reverse order.
Return decor set aside until completely cool. Spread rolled crusts with melted butter and sprinkle them with chocolate chips. Heat remaining 1 cup flour and gradually stir in chocolate chips. DO NOT SPEAR or STRIP sides of cakes, as this will cause a rise in the flours. Drizzle frosting over both layers.