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.