• 8fc38dd5b17e935f3ed93a909cb41e9b

Samoa Bundt Cake

Samoa Cake tastes like the beloved girl scout cookie in bundt cake form with a tender cake full of chocolate flavor covered in a caramel frosting and lots of toasted coconut. A drizzle of caramel sauce and chocolate sauce makes it even harder to resist.

Prep
Cook
Serves 16people
Ingredients
Cake
1 1/2
cups semi-sweet chocolate chips
1/2
cup butter, softened
1
(16 oz) package light brown sugar
3
large eggs
2
cups all-purpose flour
1
tsp baking soda
1/2
tsp salt
1
(8 oz) container sour cream
1
tsp 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 1/2-2
tbsp heavy cream or milk
Toppings
1 1/2
cups sweetened shredded coconut, toasted
Caramel Sauce
Hot Fudge Sauce
Directions
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.

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