Slice Of Sin Recipes

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SUNDAY SIN CAKE



Sunday Sin Cake image

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

Provided by Taste of Home

Time 1h25m

Yield 40 servings.

Number Of Ingredients 24

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

Steps:

  • 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 : Calories 567 calories, Fat 28g fat (14g saturated fat), Cholesterol 59mg cholesterol, Sodium 398mg sodium, Carbohydrate 77g carbohydrate (52g sugars, Fiber 3g fiber), Protein 6g protein.

SLICE OF SIN



Slice of Sin image

All you hear when you serve this are moans of decadent pleasure...a choco-holic's dream. Time includes the 2 day chill. Recipe says it will keep for 2 weeks.. that has never been tested. lol

Provided by bayou-mimi

Categories     Dessert

Time P2DT15m

Yield 1 loaf pan

Number Of Ingredients 6

8 ounces semisweet chocolate (use a good brand)
1/2 cup strong brewed coffee
1/2 lb butter
1 cup sugar
4 eggs, beaten
1 cup heavy cream

Steps:

  • Preheat oven to 350°.
  • Line a glass loaf pan w/foil; butter the foil.
  • In the top of a double boiler, melt the chocolate in the coffee.
  • Add the butter& sugar, stirring until the butter is melted.
  • Cool the mixture for 10 minutes.
  • Beat in the eggs 1 at a time.
  • Pour the mixture into the prepared loaf pan.
  • Bake until a crust forms on top, approximately 35-45 minutes.
  • Let cool slightly then set the loaf pan in enough cool water to come halfway up the pan.
  • Make sure the water isn't cold, it could crack your pan.
  • I usually have it a little warmer than"luke warm" for a minute or so, then dump that water and use cool.
  • So far that has worked for me.
  • The dessert will rise& fall as it cools.
  • When cool, wrap the pan well in foil& refrigerate for at least 2 days or up to 2 weeks.
  • When ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but I just used vanilla& a little sugar).
  • Unmold the loaf& slice.
  • Garnish w/cream.

Nutrition Facts : Calories 4672.2, Fat 412.6, SaturatedFat 252.7, Cholesterol 1558.1, Sodium 2055.3, Carbohydrate 277.4, Fiber 38.5, Sugar 202.8, Protein 62

MISSISSIPPI SIN



Mississippi Sin image

A great meal idea for a party or picnic. I suggest using HALF the cream cheese so that it doesn't taste so cream cheesy. The wider the loaf of bread, the better!

Provided by cass0289

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 1h35m

Yield 8

Number Of Ingredients 8

1 (1 pound) loaf French bread
2 cups shredded Cheddar cheese
2 cups chopped cooked ham
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
½ cup chopped green onions
¼ cup chopped green chile peppers
2 small jalapeno peppers, chopped, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cut the top off the bread loaf, keeping in one piece, and reserve for later use. Hollow out the loaf to form an area for the filling. Chop the removed bread for dipping.
  • Mix Cheddar cheese, ham, sour cream, cream cheese, green onions, green chile peppers, and jalapeno peppers in a bowl; spoon into the hollowed bread loaf. Return the top to the bread and wrap loaf with 2 pieces aluminum foil.
  • Bake in the preheated oven until filling is cooked through and bubbling, about 1 hour 20 minutes.

Nutrition Facts : Calories 521.2 calories, Carbohydrate 34.8 g, Cholesterol 91.9 mg, Fat 32.4 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 18.3 g, Sodium 1121.6 mg, Sugar 2.1 g

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