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Chocolate Sin

(4 Votes)
SERVES
10
CHILL TIME
2 Hr

Think the name is an exaggeration? You haven't tasted the rich layers upon layers of chocolate in Chocolate Sin!

What You'll Need:
  • 1 (16-ounce) chocolate pound cake, cut into 1/4-inch slices
  • 2 (4-serving size) packages instant chocolate pudding and pie filling
  • 3 cups milk
  • 1 (12-ounce) container frozen whipped topping, thawed and divided
  • 1 cup chopped walnuts, divided
  • 1 1/4 cups coarsely chopped chocolate sandwich cookies, divided
What To Do:
  1. Layer half of the pound cake slices in a 9- x 13-inch glass baking dish.
     
  2. In a large bowl, combine chocolate pudding mix and milk and blend with a wire whisk until thickened. Fold in half of whipped topping.
     
  3. Spread half of pudding mixture over pound cake slices and sprinkle with 1/2 cup nuts and 1/2 cup cookie crumbs.
     
  4. Repeat layers then top with remaining whipped topping and remaining 1/4 cup cookie crumbs.
     
  5. Cover and chill 2 hours before serving.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

I was wondering, where can I get chocolate pound cake? Thank You, Ann

Hey Ann, Sorry, but we aren't sure where you can find chocolate pound cake in your area. However, Entenmann's makes a chocolate loaf you can use or you could also use chocolate muffins!

Would a regular chocolate cake mix work for this recipe instead of a pound cake?

Chocolate cake is a little too moist and soft and wouldn't hold up as well as a denser cake, so we recommend pound cake. You could also use chocolate muffins!

All the lovely chocolate taste without being too heavy to eat after a meal. Made with 4 Sam's Club chocolate muffins instead of pound cake. Heavenly! Will definitely make again.

Of all your thousands of recipes that I have in my recipe file this is my favorite of all time. I get rave reviews whenever I make it. Thank you for all your wonderful recipes. They just keep coming. Only thing that would make them better is if Art were still here to say......Oh, it's so good!!!!!!

I love seeing all of your recipes, I am trying to go on a diet, but how can I with all these lovely sweets to make and try. I haven't made any of your recipes yet, I love the look of the Boston Cream Pie. Living in Australia I dont understand what some of the ingredients are. For instance what is pie filling, instant pudding and frozen whipped topping. In some of the recipes your mixing the pudding with the pie filling.

Everything is "instant" today. When I cook, which I have been doing for more than 60 years, I do not used instant anything. I make the chocolate pound cake, cook the Cook and Serve pudding and let it set for awhile, make real whipped cream , use Oreos and have the same thing only better.

This looked very nice since I used a glass trifle pedestal bowl. It was easy to make, & I prided myself on using mostly sugar-free items [pudding, whipped topping, and sandwich cookies], in fact the only regular items I used were 4 bakery Texas sized French vanilla muffins instead of the pound cake which was way to $$$$. So, basically it was fairly low carb. However, it really makes a lot, my bad since I didn't think about that, but that would be ok....I can share with neighbors. While it tasted pretty good, the main problem is that it's really pretty dry. Perhaps more whipped topping would help if I make it again....putting a layer in the middle as well as the top. Yes, I think 2 containers would do the trick. I will only make this again for a party/dinner guests. I know kids would LOVE it!

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