Ingredients
2 packages chocolate fudge cake mix (regular size)2 packages (3.90 ounces each) instant chocolate fudge pudding mix6 large eggs2 cups 2% milk1 cup canola oil1 cup (8 ounces) reduced-fat sour cream1 tablespoon vanilla extract2 packages (7 ounces each) Girl Scout Caramel deLites® / Samoas® cookies, chopped2 jars (11-3/4 ounces each) hot fudge ice cream toppingFILLING:2 packages (3.90 ounces each) instant chocolate fudge pudding mix4 cups 2% milk2 packages (7 ounces each) Girl Scout Caramel deLites® / Samoas® cookies, choppedFROSTING:2 cups unsalted butter, softened1 cup dark baking cocoa6 cups confectioners’ sugar4 tablespoons heavy whipping cream2 teaspoons vanilla extractTOPPING:1 cup flaked coconut, toasted1 jar (12 ounces) hot caramel ice cream topping1 jar (11-3/4 ounces) hot fudge ice cream topping1 package (7 ounces) Girl Scout Caramel deLites® / Samoas® cookies
Preparation
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.
