"SIN"

[jruetz]

Does anyone know of a recipe for "SIN".
Thank you for the responses for my past requests.

[NancyRogers]

Could you please state what some of the ingredients are in the recipe.

Nancy

[Arvilla]

Chocolate Sin

10 oz. semisweet chocolate
1/2 c. sweet butter, cut into 8 pieces
6 lg. eggs, separated at room temperature
1 c. sugar
2 1/2 tsp. Kahlua
Confectioners sugar

Place oven rack in lower 1/3 of oven. Preheat to 375 degrees. Butter and flour bottom and sides of 8 inch springform pan. Melt chocolate and butter over low heat. Beat egg yolks at high speed until thick, slowly adding 3/4 cup sugar. Add chocolate mixture and beat until smooth. Add Kahlua and blend. Beat egg whites in medium bowl at high speed until soft peak stage. Gradually add 1/4 c. sugar and beat until stiff. Fold whites into chocolate thoroughly and pour batter into pan. Bake at 375 degrees for 15 minutes. Reduce oven to 350 degrees for 15 minutes. Reduce oven to 250 degrees for 30 minutes more. Turn off oven and open door. Leave pan in oven 30 minutes. Remove cake from oven and cover with damp towel; let stand 5 minutes. Smooth top of cake. Remove sides of pan and dust top with confectioners sugar.


Sin Cake

2 c. flour
1 c. chopped pecans
2 sticks butter
8 oz. cream cheese
1 lg. Cool Whip
1 c. sugar
3 c. milk
2 pkgs. (3 oz.) butter pecan instant pudding

Mix flour, butter and nuts until crumbly. Spread on bottom of 10 x 15-inch jelly roll pan. Bake 15 minutes at 350 degrees until slightly brown, cool. Blend cream cheese, 1 cup whipped cream and sugar. Spread on crust. Mix pudding and cold milk. Immediately pour on top of cream cheese layer. Chill 2 hours. Frost top with rest of Cool Whip and top with nuts. Store in refrigerator until time to serve.


Sin on a Plate

1 box chocolate cake mix (Devils food)
1 sm. pkg. chocolate instant pudding
3/4 c. sour cream
1/2 c. vegetable oil
1/2 c. water
1/2 c. toasted chopped almonds
1/4 c. mayonnaise
4 eggs
3 tbsp. Amaretto
1 tsp. almond extract
1 c. chocolate chips
GLAZE:
1 c. powdered sugar
1 tbsp. milk
1 tsp. almond extract

Preheat oven to 350 degrees. Grease a 10 inch bundt pan and dust with cocoa. Mix all ingredients, except chocolate chips, and beat on medium speed 2 minutes. Mix in chocolate chips. Pour into pan. Bake 50 to 55 minutes until cake tests done. Cool on rack 10 minutes. Glaze: Mix all ingredients and drizzle on warm cake.


Four Layer Delight 'Sin Cake'

FIRST LAYER:
1 c. flour
1 c. chopped nuts
1 stick margarine

Mix and put in a 13x9 inch pan. Bake 25 minutes at 350 degrees. Cool.SECOND LAYER:
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip

Mix and spread on the cooled first layer.THIRD LAYER:
1 sm. pkg. instant chocolate pudding
1 sm. pkg. vanilla pudding

Mix as usual; stir well. When thick, pour over second layer.FOURTH LAYER:

Spread Cool Whip on top and grate a frozen Hershey bar on top of Cool Whip. Leave overnight in refrigerator and serve in squares.


SIN

1 reg. sized box chocolate cake mix
1 (14 oz.) can sweetened condensed milk
1 jar caramel or butterscotch ice cream topping
1 (8 oz.) tub Cool Whip
2 Heath candy bars

Bake cake in a 9 x 13 x 2 pan according to the package directions. Remove from oven. Using the handle of a wooden spoon, poke holes all over the surface of the cake, going pretty much to the bottom. Pour the can of sweetened condensed milk over the surface of the cake, letting it settle down into the holes. Cool 20 minutes. Pour caramel topping over top. Cool 30 minutes and spread Cool Whip over top. Break up Heath Bars and sprinkle over top. Keep refrigerated. (To make ahead. Follow recipe as directed, down to where the caramel topping is added. Cool overnight. Spread on Cool Whip before serving, and top with Heath Bars.)