Samoa Bundt Cake

Samoa Cake tastes like the cherished lady scout cookie in bundt cake form with a tender cake full of chocolate flavor protected in a caramel frosting and lots of toasted coconut. A drizzle of caramel sauce and chocolate sauce makes it even tougher to withstand.

Samoa Bundt Cake

We’re coming up on woman Scout Cookie season which I look forward to each year. Samoas are my preferred cookie length. They are unmarried handedly responsible for turning me from a coconut hater into a coconut lover.

For those days whilst there are no samoa cookies to be had, it may be fun to flavor other cakes with that excellent coconut, caramel, and chocolate flavor combination.

Samoa Bundt Cake

INGREDIENTS :

  • 3 large eggs
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup butter, softened
  • 1 (16-ounce) package light brown sugar
  • 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 :

  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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