Samoa Bundt Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/4 cup Caramel sauce, jarred
  • 1 Caramel sauce
  • 1 Hot fudge sauce

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 (16-ounce package Brown sugar, light
  • 3 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/2 cups Coconut, sweetened toasted

• Dairy

  • 1 1/4 cup Butter
  • 1 1/2 tbsp Heavy cream or milk
  • 1 (8-ounce container Sour cream

• Liquids

  • 1 cup Water, HOT

Found on spicysouthernkitchen.com

Description

Directions

• Preheat oven to 350 degrees and grease and flour and bundt pan (or use baking spray).
• Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside.
• Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
• Beat in eggs one at a time.
• Beat in melted chocolate just until blended.
• Sift together flour, baking soda, and salt.
• Add flour mixture to batter, alternating with sour cream, beating at LOW speed just until blended after each addition.
• Slowly, with mixer on LOW speed, add hot water.
• Stir in vanilla.
• Pour batter into prepared Bundt pan.
• 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.
• 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.
• Spread frosting on cooled cake.
• Sprinkle toasted coconut on cake and drizzle with caramel sauce and hot fudge sauce.

Nutrition