Sunday Sin Cake

Name: Sunday Sin Cake
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(R) / Samoas(R) cookies, chopped; 2 jars (11-3/4 ounces each) hot fudge ice cream topping; 2 packages (3.90 ounces each) instant chocolate fudge pudding mix; 4 cups 2% milk; 2 packages (7 ounces each) Girl Scout Caramel deLites(R) / Samoas(R) cookies, chopped; 2 cups unsalted butter, softened; 1 cup dark baking cocoa; 6 cups confectioners' sugar; 4 tablespoons heavy whipping cream; 2 teaspoons vanilla extract; 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(R) / Samoas(R) cookies

21 ingredients

5 steps

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(R) / Samoas(R) cookies, chopped
2 jars (11-3/4 ounces each) hot fudge ice cream topping
2 packages (3.90 ounces each) instant chocolate fudge pudding mix
4 cups 2% milk
2 packages (7 ounces each) Girl Scout Caramel deLites(R) / Samoas(R) cookies, chopped
2 cups unsalted butter, softened
1 cup dark baking cocoa
6 cups confectioners' sugar
4 tablespoons heavy whipping cream
2 teaspoons vanilla extract
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(R) / Samoas(R) 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.