Samoa Bundt Cake

Samoa Bundt Cake

Samoa Bundt Cake is made from a super tender and moist chocolate cake topped with caramel frosting and lots of shredded coconut.

Recipe adapted from @ https://spicysouthernkitchen.com

Yіeld : 16 servings
Prep Tіme : 20 mіns
Cook Tіme : 55 mіns
Totаl Tіme : 75 mіns

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
  • 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.

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