What's better than a Samoa cookie? This Samoa Bundt Cake. With all the flavors of the yummy cookie, this chocolate cake is covered in caramel icing and toasted coconut with drizzles of caramel and hot fudge sauce.
- 1 Box Devil's Food, or German Chocolate Cake Mix
- 1 pkg of Chocolate Instant Pudding
- 1/2 c. Warm Water
- 1/2 c. Oil
- 4 Large Eggs
- 1 c. Sour Cream
- 3/4 c. Butter (softened)
- 1/4 c. Caramel Sauce
- 3 c. Powdered Sugar
- 1 1/2 -2 Tbs. Milk (optional)
- 1 1/2 c. Sweetened Shredded Coconut (toasted)
Heat oven to 350 degrees.
Mix together: cake mix, pudding, water, oil, eggs, and sour cream until well blended.
Pour into a greased bunt pan and bake following cake box time. Approximately 33-35 minutes.
Once it's done, let cool for 5 minutes, then flip the bundt pan over onto your serving plate and let sit for another 5 minutes before removing the pan.
Allow cake to cool completely.
To make the caramel frosting, beat together butter and caramel sauce until creamy.
Gradually beat in the powdered sugar.
You can add in milk if you to thin it out. I usually don't add any.
Spread frosting on the cooled cake.
This doesn't have to be pretty, just a nice covering. The next step will make the cake look amazing!
Sprinkle toasted coconut on the frosting and then drizzle with caramel sauce and hot fudge sauce.
Enjoy!