Samoa Bundt Cake #dessert #cake

Samoa Cake poses a flavor like the cherished young lady scout treat in bundt cake structure with a delicate cake brimming with chocolate season shrouded in a caramel icing and heaps of toasted coconut. A sprinkle of caramel sauce and chocolate sauce makes it significantly harder to stand up to.

We're coming up on Girl Scout Cookie season which I anticipate each year. Samoas are my preferred treat period. They are without any help in charge of diverting me from a coconut hater into a coconut sweetheart.

For those occasions when there are no samoa treats to be had, it tends to be amusing to season different pastries with that marvelous coconut, caramel, and chocolate enhance mix. Indeed, even cereal.

I utilized my preferred chocolate cake player for this Samoa Bundt Cake. The surface is delicate, delicate, and smooth and it stays tasting crisp for quite a long time. I discover this cake tastes similarly as great 4 days after the fact as it did the day it was heated.

I canvassed the cake in a liberal layer of a basic buttercream enhanced with jolted caramel sauce. At that point to complete it off, heaps of toasted coconut, increasingly caramel sauce, and some hot fudge sauce.

Also try our recipe Shirley Temple Cake

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

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.