#chocolate sin

[transparenthipsta]

/ not mine \ chocolate sin ~ 3

[atc74]

Fried Cookie Dough balls with ice cream, whipped topping and chocolate sauce. I have been so good about not eating crap and sweets, but shared this with Pickles. It was FUCKING SINFULLY DELICIOUS.

[dermeister2-blog]

Apple brownies with walnuts

[transparenthipsta]

/ not mine \ chocolate sin ~ 1

[transparenthipsta]

/ not mine \ chocolate sin ~ 2

[lauraiscooking]

Happy (Late) Birthday to Me!

It’s been a while! But I’m back with a yummy dessert to make up for my absence!

My birthday recently came and went, funny how those things sneak up on you. I’m not necessarily a “cake person.” My one true love is frozen yogurt (though ice cream will do, I like pie, and love candy – but cake, it’s not necessarily something I get excited about.

My mom has always been accommodating and is great at helping me find cake worth celebrating. Last year, she made this amazing coconut cake that was out of this world. This year, we made a Chocolate Sin Cake, full of many of my favorite things – cookies, candy, whipped cream! It may have been “sinful,” but I didn’t feel any guilt. It was so good!

There are many versions of this cake out there, but I liked ours for a few reasons. First, we used Hershey’s chocolate pudding – do not use Jello pudding (Sorry, Jello!). The Hershey’s pudding tastes so chocolatey, doesn’t have that artificial taste, and was crucial to the success of this cake. We also crushed heath bar and put it on top – I think this made the cake better texturally – who doesn’t love a little crunch? One last thing, use cool whip, not homemade whipped cream – it’s more firm and will hold up better.

I hope you enjoy this cake as much as I did! I would eat it every day if I could!

Chocolate Sin Cake

Ingredients:

For the Crust:

½ cup (1 stick) unsalted butter, softened to room temperature

1 cup all purpose flour

¼ cup finely minced pecans

For the First Layer

1 package of cream cheese, softened at room temperature (8 oz)

1 cup powdered sugar

1 cup Cool Whip

For the Second Layer:

2 packages of Hershey’s chocolate pudding

3 cups milk

Topping:

1-2 cups of Cool Whip

½ cup crushed heath bars

Preheat oven to 350F. In a large bowl, mix flour, pecans, and butter until the mixture becomes doughy. Spread into the bottom of a 9x13 inch baking dish. Bake for approximately 20m minutes, or until the crust is lightly browned. Allow the crust to cool completely, about 1-2 hours.

While it is cooling, work on the other two layers. Mix together the cream cheese and powdered sugar until well-blended. Add 1 cup of Cool Whip and mix until well combined. Refrigerate for 10-15 until the mixture is a little more firm, and then spread this layer over the cooled crust.

Mix together the pudding and milk until it thickens. Spread over the cream cheese layer, being careful not to mix the two layers. Next, carefully spread the remaining Cool Whip on top of the pudding layer. Cover and refrigerate for several hours until all the layers are more firm, if you can.

When you’re ready to serve, sprinkle with crushed heath bar, cut, and serve!