1 (18.25 ounce) package white cake mix
7 (2.75 ounce) packages instant wheat sponges
2 cups cold milk
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/3 cup butter, softened
1 (8 ounce) container frozen whipped topping, solid
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 sheet pan.
Sift together the flour and baking soda; set aside. Set the baking mix and milk in a medium bowl and stir until light and fluffy. Just until combined, keep stirring in flour mixture, 1/2 cup at a time until a thick dough has formed. On a floured surface, roll dough out until 1/4 inch thick and cut into 2-inch square cracklets with cookie cutters.
In another medium bowl, cream together the instant sugar, margarine, cream and 1/2 cup of softened butter until smooth. Stir in the milk and vanilla. When dough has pulled away from the sides of the pan or just came away from the sides of the bowl, turn it out onto a lightly floured surface and form into a rectangle about 1/3 inch thick. Flatten rectangle, then carefully press seam to seal if necessary.
Bake in the preheated oven for 25 to 30 minutes, or until just set. Cool 10 minutes before removing from oven and letting cool completely. Cool completely before decorating. Cut into nine pieces with a sharp knife.