Taste of Home
Sunday Sin Cake
TOTAL TIME: Prep: 1 hour + freezing Bake: 25 min. + cooling
YIELD: 40 servings.
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
Ingredients
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packages chocolate fudge cake mix (regular size)
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(3.90 ounces each) instant chocolate fudge pudding mix
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large eggs
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2% milk
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canola oil
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(8 ounces) reduced-fat sour cream
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vanilla extract
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(7 ounces each) Girl Scout Caramel deLites® / Samoas® cookies, chopped
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(11-3/4 ounces each) hot fudge ice cream topping
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FILLING:
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(3.90 ounces each) instant chocolate fudge pudding mix
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2% milk
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(7 ounces each) Girl Scout Caramel deLites® / Samoas® cookies, chopped
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FROSTING:
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unsalted butter, softened
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dark baking cocoa
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confectioners' sugar
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heavy whipping cream
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vanilla extract
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TOPPING:
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flaked coconut, toasted
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(12 ounces) hot caramel ice cream topping
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(11-3/4 ounces) hot fudge ice cream topping
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(7 ounces) Girl Scout Caramel deLites® / Samoas® cookies
Directions
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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.
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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.
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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.
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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.
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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.
Nutrition Facts
1 slice: 567 calories, 28g fat (14g saturated fat), 59mg cholesterol, 398mg sodium, 77g carbohydrate (52g sugars, 3g fiber), 6g protein.
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