Sunday Sin Cake

Name: Sunday Sin Cake
Prep time: 60 min
Yield: 40 servings
Ingredients: 2 packages chocolate fudge cake mix (regular size); 2 packages (3.90 ounces each) instant chocolate fudge pudding mix; 6 large eggs; 2 cups 2% milk; 1 cup canola oil; 1 cup (8 ounces) reduced-fat sour cream; 1 tablespoon vanilla extract; 2 packages (7 ounces each) Girl Scout Caramel deLites® / Samoas® cookies, chopped; 2 jars (11-3/4 ounces each) hot fudge ice cream topping; FILLING:; 2 packages (3.90 ounces each) instant chocolate fudge pudding mix; 4 cups 2% milk; 2 packages (7 ounces each) Girl Scout Caramel deLites® / Samoas® cookies, chopped; FROSTING:; 2 cups unsalted butter, softened; 1 cup dark baking cocoa; 6 cups confectioners' sugar; 4 tablespoons heavy whipping cream; 2 teaspoons vanilla extract; TOPPING:; 1 cup flaked coconut, toasted; 1 jar (12 ounces) hot caramel ice cream topping; 1 jar (11-3/4 ounces) hot fudge ice cream topping; 1 package (7 ounces) Girl Scout Caramel deLites® / Samoas® cookies

By Taste Of Home Editorial Team

Recipe by

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 11, 2022

Chocolaty in six different ways, this treat is practically sinful. We joke that if we indulge in a slice on Saturday night, we'll have to pray for forgiveness on Sunday! —Jennifer Osborne, Greensboro, North Carolina

Sunday Sin Cake

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Yield:40 servings

Prep:1 hour

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Ingredients

2 packages chocolate fudge cake mix (regular size)
2 packages (3.90 ounces each) instant chocolate fudge pudding mix
6 large eggs
2 cups 2% milk
1 cup canola oil
1 cup (8 ounces) reduced-fat sour cream
1 tablespoon vanilla extract
2 packages (7 ounces each) Girl Scout Caramel deLites® / Samoas® cookies, chopped
2 jars (11-3/4 ounces each) hot fudge ice cream topping
filling:

2 packages (3.90 ounces each) instant chocolate fudge pudding mix
4 cups 2% milk
2 packages (7 ounces each) Girl Scout Caramel deLites® / Samoas® cookies, chopped

frosting:

2 cups unsalted butter, softened
1 cup dark baking cocoa
6 cups confectioners' sugar
4 tablespoons heavy whipping cream
2 teaspoons vanilla extract

topping:

1 cup flaked coconut, toasted
1 jar (12 ounces) hot caramel ice cream topping
1 jar (11-3/4 ounces) hot fudge ice cream topping
1 package (7 ounces) Girl Scout Caramel deLites® / Samoas® cookies

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Directions

1
Preheat oven to 350°. Combine first seven ingredients. Stir in two packages of chopped cookies. Mix on medium speed until well combined. Divide batter among four greased and floured 9x13-in. pans. Bake two at a time until a toothpick inserted in the center of each comes out clean, 20-24 minutes. Cool 10 minutes. Repeat with remaining pans.

2
While cake layers are warm, poke holes in the surface using the end of a wooden spoon or similar rounded object. Microwave hot fudge sauce until pourable, 1-2 minutes. Pour both jars over all four layers; spread to smooth over top. Let stand until completely cooled.
3
Prepare filling by mixing pudding and milk; stir in two more packages of chopped cookies. Spread one-fourth filling over each layer; freeze layers until pudding is set, about 2 hours.
4
Meanwhile, prepare frosting by beating softened butter on medium speed until light and fluffy. Add cocoa powder; beat until well blended. Reduce speed to low; slowly add confectioners' sugar one cup at a time. Alternate with heavy cream and 2 teaspoons vanilla. Beat until light and fluffy, 1-2 minutes.
5
Remove cake layers from freezer; stack and frost. Line bottom of cake with cookie halves. Top with toasted coconut and any remaining cookies. Microwave hot fudge sauce 1 minute; stir. Drizzle hot fudge and caramel sauces over cake. Refrigerate; remove 30 minutes before serving.