Samoa Bundt Cake
The other day I posted a picture of a delicious bundt cake that I made, and I had a lot of you asking for the recipe. So without further delay, here's the recipe for Samoa bundt cake!
Now this recipe originally comes from Christin Mahrlig over at Spicy Southern Kitchen, but I changed a few things when making my own.
INGREDIENTS
- 2 cups semi-sweet chocolate chips
- 1/2 cup butter plus 2 tbs (softened)
- 1 (16-ounce) package of light brown sugar
- 3 large eggs
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 10 ounces of sour cream
- 2 tsp vanilla extract
- 1 cup hot water
FROSTING
- 3/4 cup butter
- 1/4 cup caramel sauce
- 3 cups powdered sugar
- 4 to 5 tbs heavy cream
TOPPINGS
- 1 cup of sweetened shredded coconut (toasted)
- Caramel Sauce
- Hot Fudge Sauce
INSTRUCTIONS
Preheat oven to 350 degrees then grease and flour the bundt pan.
Melt 1 1/2 cups of 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
Stir in 1/2 cup of chocolate chips
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.