Wednesday, January 27, 2010

There's a Reason They Call It Sin Cake

Ok here's the recipe for Jessica's Sin Cake I made on Sunday and wrote about in this post: Even Better When I Don't Have to Cook Twice In One Day 

Sin Cake

Crust:
Take 2 sticks of butter (softened), 1 1/2 cups flour, & 1 cup chopped nuts (I used almonds). Mix together until all blended and press into the bottom of a 9x13 inch baking dish. Bake the crust for 15-30 minutes until light brown at around 350 degrees.

2nd Layer:
1- 9oz container of cool whip, 1-8oz pkg of cream cheese (softened), 1 cup powdered sugar. Mix together and spread over cooled crust.

3rd Layer:
3pkgs of Butterscotch Instant Pudding, 4 cups cold milk. Mix together for 3 to 4 minutes making sure you mix well. Pour on top of the 2nd Cream Cheese layer & spread out.

Top with either another layer of cool whip or I topped with a layer of real Whipped Cream since I don't care for cool whip all by itself.

Refrigerate for one hour or so.

*Warning... I served normal pieces about how large one would when serving a cake. No one could finish all of their piece (except Hunter) because although it is very good it is also very rich... In the future I would serve half the amount you normally would serve. People can always have seconds if they want more.

If you make this please leave a comment of how it turned out for you and what you thought of it.

1 comment:

  1. I still can't believe this cake's ingredient list!

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