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

  • packages chocolate fudge cake mix (regular size)
  • (3.90 ounces each) instant chocolate fudge pudding mix
  • large eggs
  • 2% milk
  • canola oil
  • (8 ounces) reduced-fat sour cream
  • vanilla extract
  • (7 ounces each) Girl Scout Caramel deLites® / Samoas® cookies, chopped
  • (11-3/4 ounces each) hot fudge ice cream topping
  • FILLING:
  • (3.90 ounces each) instant chocolate fudge pudding mix
  • 2% milk
  • (7 ounces each) Girl Scout Caramel deLites® / Samoas® cookies, chopped
  • FROSTING:
  • unsalted butter, softened
  • dark baking cocoa
  • confectioners' sugar
  • heavy whipping cream
  • vanilla extract
  • TOPPING:
  • flaked coconut, toasted
  • (12 ounces) hot caramel ice cream topping
  • (11-3/4 ounces) hot fudge ice cream topping
  • (7 ounces) Girl Scout Caramel deLites® / Samoas® cookies

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.

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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