Forget the two-layer birthday cakes and the double-chocolate cookies. We're talking wild, sumptuous, no-holds-barred desserts that throw caution - and your diet - to the wind. From deep-fried Mars bars to peanut butter fudge ripple cheesecake, we've gathered five of the most devilishly delicious sweets we could find. Paula Deen makes an appearance, as does The Cheesecake Factory.

Take a minute to gaze over these swoon-worthy desserts, and then let us know: what's the most decadently outrageous dessert you've ever eaten? What made it so incredible? If it's wild enough, it just might make it into a future Outrageous Desserts post.

While the idea of Nutella filled crepes is very tempting and crepes are not too difficult to make, they do take a bit more effort than more the thicker, American-style pancakes. Pancake batter is so adaptable that just about any ingredient can be worked into it, so I decided to work the chocolate-hazelnut spread into a basic pancake recipe for breakfast. There is just enough Nutella in the batter to give it a good flavor without being overwhelming or making the pancakes too heavy.

And yes, that is chocolate syrup on top of the pancakes in the picture, but I actually ate mine with maple syrup - I just wanted to emphasize the fact that they have an underlying chocolate flavor. By all means, use chocolate syrup if you are so inclined, but spreading the pancakes with a thin layer of Nutella or tossing a handful of chocolate chips into the batter might produce an even more decadent result.

The recipe is after the jump.

While trying out light recipes is fun for those who love to bake, not to mention a satisfying way to know that you're not going to over-do the indulgences because the desserts are lighter/healthier than "normal" recipes, sometimes a boxed mix is convenient. For example, if you are at the home of a friend who owns no baking ingredients whatsoever, a mix with all the flour, sugar, leaveners and flavorings you need can come in handy. Mixes are also reliable, and even if you have a fool-proof favorite chocolate cake recipe, sometimes it's just easy to have a backup on hand.

The final reason to use a mix is that some of them taste good. And this is especially good to keep in mind when the good-tasting ones turn out to be fat free.

I recall once reading a book where the main character liked to choose unusual sundae toppings. She might have pineapple, butterscotch and whipped cream on top of two scoops of chocolate fudge and blueberry ice cream. Inevitably, the staff would cringe as she ordered, but I couldn't help but wonder if she was on top something. Is there a certain point at which more flavors just taste better? The number of ingredients is probably a matter of personal preference, and the ultimate sundae might even be defined by its price tag, but these are eight of our top sundae combinations and you won't go wrong with any of them:

A classic sundae starts with vanilla ice cream and is topped with hot fudge sauce, whipped cream, chopped nuts and a cherry. Don't forget to put some sauce on the bottom, too!

A peanut butter cup sundae should begin with chocolate ice cream, followed by swirls of softened peanut butter, lots of hot fudge and a topping of crushed Butterfingers, for added texture and crunch.

According to the weather channel, the majority of you readers are experiencing some pretty chilly weather right now. March will hopefully be the last big push of winter weather, but it is still a few weeks yet until spring officially begins. Cold weather is a good excuse to wrap yourself up in a huge quilt - with or without someone else - and cozy up to some truly decadent food. No one wants to go out for their chocolate fix in weather like this, so stay in and make a sinful Triple Chocolate Mousse Cake with the recipe posted by Belly Timber. The cake is made of a hazelnut sponge cake, topped with rich chocolate mousse and finished with a coating of ganache. It does take some time to set up, but one look at the finished product and it is easy to see that this chocolaty perfection will be worth the wait.

Santos, at the Scent of Green Bananas, has come up with the perfect way to decorate a chocolate cake for Valentine's Day: more chocolate. This decadent, mini heart-shaped cake is topped with small individual candies, leaving some wrapped to provide a beautiful color contrast. To recreate the Candy Box Cake at home, you can use any chocolate cake recipe - including a box mix - and frost it with chocolate icing. Don't worry if your icing job is not quite perfect, because once the cake is completely frosted, cover the top with your favorite chocolate candies. If a full sized cake is more than you want to bake, you can apply the same candy-decorating technique to frosted cupcakes.

Columnist Tim Dowling of the Guardian undertook the challenge of making a Snickers Pie, also known as the unhealthiest recipe ever, to see how it tasted. According to the comments from our last post, many readers think that the pie should taste fantastic - an opinion based solely upon the fat and calorie content of the dessert. Mr. Dowling's article supports the fact that this is not always the case. The dessert, which baked into something of a cross between a quiche and a souffle, was not more than the sum of its parts. In fact, he said that not only did the Snickers bars not improve after 30 minutes in a hot oven, but "quite apart from anything else, it has peanuts in it." Chunks of nuts in a melting, not quite homogenous mixture just doesn't seem to work as well as the endorsers of ultra-decadent desserts would have liked to believe - even with a high fat and calorie content.

[Thanks to Mark for the tip]

Starbucks is discontinuing the ultra-rich drinking chocolate, Chantico, this month. The drink was released last January to generally good reviews on its appearance and creamy taste. With 390 calories and 21 grams of fat per 6-ounce serving, it received more than a few negative reviews from nutritionists, who tried to steer people away from it. It seems unlikely that the nutritional information was keeping its popularity in check, particularly since there are very popular drinks, like a Tall White Chocolate Mocha (12 ounces) that have an equal amount of calories and fat per serving. It is more likely that Chantico was promoted as too much of a “special occasion” drink to become a menu staple, like mocha lattes and cappuccinos. It probably would have fared better as a seasonal offering.

Stores will be selling their remaining stock, so if you want to get in one last taste of Chantico, do it soon.

If you didn't indulge enough over the holidays, you might want to plan a dinner at a local Claim Jumper restaurant. The Southern California-based chain offers a dessert that will stop chocolate-lovers and cardiologists in their tacks: the Chocolate Motherlode Cake. Standing nearly 12-inchs high, the dessert is six layers of dense, rich chocolate cake slathered in thick, fudgy frosting studded with a generous number of walnuts. One slice of the cake, which is cut into 10 servings, weighs 3 pounds. Each year the company sells more than a quarter of a million slices of cake in its restaurants, while whole cakes are purchased for everything from office parties to weddings.

For anyone who is watching their calories in the new year, you may want to pass on this dessert. Claim Jumper doesn't offer the nutritional information for most of their foods, but they sell a 5-ounce version of their chocolate motherlode cake. Since the real thing is almost 10 times the size of the frozen one, assuming that they have the same or a similar recipe, a restaurant-sized slice of this dessert will have well over 4000 calories.