Slices Of Sin Recipes

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.

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.

Steps:

• 1. Line an 8 1/2 x 4 1/2 x 3-inch glass loafpan with aluminum foil; grease foil with butter. Set aside.
• 2. Combine chocolate adn coffee in the top of a double boiler. Bring water to a boil; reduce heat to low, and cook until chocolate melts, stirring occasionally. Add butter and sugar to the melted chocolate mixture, stirring until the butter melts. Let cool. Add eggs, one at a time, beating well after each addition.
• 3. Pour the batter into the prepared loafpan. Bake at 350 degrees for 35 to 45 minutes or until a crust forms on top. Let cool completely on a wire rack. Cover tightly; chill at least 2 days.
• 4. Beat the whipping cream until soft peaks form. Gently fold in brandy. Unmold the loaf onto a serving platter. Serve with whipped cream.