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.
I used my favorite chocolate cake batter for this Samoa Bundt
Cake. The texture is soft, tender, and velvety and it stays tasting fresh for
days. I find this cake tastes just as good 4 days later as it did the day it
was baked
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.
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full recipe : spicysouthernkitchen.com