Sinful Samoa Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

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

• Baking & Spices

  • 1 box Betty crocker chocolate fudge cake mix
  • 3 cup Powdered sugar
  • 3/4 cup Special dark cocoa powder
  • 3 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Nuts & Seeds

  • 1 3/4 cup Coconut, toasted

• Snacks

  • 1 Samoa cookies

• Dairy

  • 1 cup Butter, unsalted
  • 2 pk Cream cheese
  • 2 tbsp Heavy cream
  • 2 tbsp Heavy whipping cream
  • 1 cup Sour cream, light

Found on beyondfrosting.com

Description

Ingredients

• 1 box Betty Crocker Chocolate Fudge Cake Mix
• ¼ C Hershey’s Special Dark Cocoa Powder
• ¾ C Vegetable oil
• 3 Large eggs
• 1 C Light sour cream
• 2 tsp Vanilla extract
• For the filling
• 2 pk Cream cheese, softened
• ¼ C Caramel sauce
• 2 tbsp Heavy whipping cream
• ¾ C Toasted Coconut
• For the frosting
• 1 C (2 sticks) Unsalted butter, softened
• ½ C Hershey’s Special Dark Cocoa Powder
• 3 C Powdered sugar
• 2 tbsp Heavy cream
• 1 tsp Vanilla extract
• For the topping
• 1 C Toasted coconut
• Caramel sauce
• Hot fudge sauce
• Samoa Cookies

Directions

• Preheat oven to 350°F. Grease and flour two 8” pan. Line the bottom of the pan with parchment paper (optional).
• Combine cake mix, cocoa powder, vegetable oil, eggs, sour cream and vanilla extract. Mix thoroughly, turning the batter over to mix.Divide batter evenly between pans.
• Bake at 350°F for 22-28 minutes or until the center has risen. Insert a toothpick into the center of the cake and if the tooth pick comes out clean, the cake is done.Remove from oven and all to cool completely.
• While the oven is still on, toast 2 cups of sweetened coconut until lightly brown 10-20 minutes. It is best to toast on a baking sheet lined with parchment paper.
• Once cooled, cut the dome off the top of the cake so the cake is flat on top. Freeze for 15-20 minutes.
• Allow cream cheese to soften to room temperature. Beat on medium high speed until light and fluffy.
• Slowly add caramel sauce and heavy whipping cream. Beat on low speed until liquid is mixed into cream cheese and increase speed to medium-high. Beat for another 60 seconds until light and smooth. Add toasted coconut and mix into cream cheese.
• Layer caramel cream cheese on top of the bottom layer of cake. Put second layer on top and freeze for 20-30 minutes.
• Allow butter to soften to room temperature. Beat on medium high speed until light and fluffy.
• Add cocoa powder and beat on low speed until incorporated. Increase speed to medium high and beat until cocoa is mixed into butter.
• Reduce speed to low, and slowly add powdered sugar, one cup at a time. Alternate with heavy cream and vanilla extract.
• Once powdered sugar is incorporated, increase speed to medium high and beat for 1-2 minutes until light and fluffy.
• Remove cake from the freezer and frost the outside of the cake. Top with toasted coconut and gently press on top the top of the cake.
• Cut Samoa cookies in half and align along the bottom of the cake.
• Heat hot fudge sauce for 30 seconds and stir. Drizzle top of cake with hot fudge and caramel sauce.
• Keep cake refrigerated. Remove from the refrigerator 30 minutes before serving.