Samoa Bundt Cake

Samoa Cake tastes just like the beloved little girl cookie in bundt cake type with a young cake choked with chocolate flavor coated in a very caramel icing and much of cooked coconut. A drizzle of caramel sauce and chocolate syrup makes it even tougher to resist.

We’re turning out on little girl Cookie season that I forestall to each year. Samoas square measure my favorite cookie amount. they're single handedly to blame for turning ME from a coconut human into a coconut lover.

For those days once there aren't any samoa cookies to be had, it are often fun to flavor alternative desserts therewith fabulous coconut, caramel, and chocolate flavor combination. Even oatmeal.

I used my favorite cake batter for this Samoa Bundt Cake. the feel is soft, tender, and velvety and it stays tasting recent for days. I notice this cake tastes even as sensible four days later because it did the day it had been baked.

I coated the cake in a very generous layer of a straightforward buttercream flavoured with jarred caramel sauce. Then to complete it off, ample cooked coconut, additional caramel sauce, and a few hot chocolate sauce.

Ingredients

• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup butter, softened
• 1 (16-ounce) package light brown sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8-ounce) container sour cream
• 1 teaspoon vanilla extract
• 1 cup hot water

Caramel Frosting

• 3/4 cup butter (1 1/2 sticks)
• 1/4 cup jarred caramel sauce
• 3 cups powdered sugar
• 1 1/2 to 2 tablespoons heavy cream or milk

Toppings

• 1 1/2 cups sweetened shredded coconut, toasted
• Caramel Sauce
• Hot Fudge Sauce

Instructions

1. Preheat oven to 350 degrees and grease and flour and bundt pan (or use baking spray).
2. Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside.
3. Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
4. Beat in eggs one at a time.
5. Beat in melted chocolate just until blended.
6. Sift together flour, baking soda, and salt.
7. Add flour mixture to batter, alternating with sour cream, beating at LOW speed just until blended after each addition.
8. Slowly, with mixer on LOW speed, add hot water.
9. Stir in vanilla.
10. Pour batter into prepared Bundt pan.
11. Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Let cool 10 minutes in pan then remove cake from pan to cool completely.
12. To make frosting, beat butter and caramel sauce until creamy. Gradually beat in powdered sugar. Beat in enough heavy cream to get to desired consistency.
13. Spread frosting on cooled cake.
14. Sprinkle toasted coconut on cake and drizzle with caramel sauce and hot fudge sauce.

Recipe From : Spicy Southern Kitchen