Sunday Sin Cake Recipe



Sunday Sin Cake Recipe

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

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.
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.
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.
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.
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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