Monday, April 15, 2013

Mini Samoa Bundt Cakes


Our daughter-in-law Aubrey made these last night for our Sunday dinner dessert.  Oh my goodness!  These were some of the best things I have ever eaten!  They were heaven. Not overly sweet.  I loved the mix of chocolate, caramel and toasted coconut - mmmm!  I highly recommend these.  Thanks Aubrey!




                                   
This recipe uses a mini bundt cake pan (as seen on the right)and makes 2 dozen


Mini Samoa Bundt Cakes
from girlversusdough -Tablespoon

Ingredients
FOR THE CAKES –
1 box Betty Crocker chocolate fudge cake mix
1 1/4 cups water
1/2 cup vegetable oil
3  eggs
1/4 cup caramel sauce
FOR THE FROSTING –
1 cup (2 sticks) unsalted butter, room temperature
8 ounces (1 package) cream cheese, softened
1/2 cup caramel sauce
4 cups powdered sugar
FOR THE TOPPINGS --
3 cups sweetened coconut flakes
1 cup chocolate chips

Directions

Heat oven to 350 degrees F (325 for a dark or nonstick pan). Grease and flour bottom and sides of 2 6-cup mini Bundt pans; set aside.

In a large bowl, beat together cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Pour batter evenly into prepared Bundt pan cups. Bake cakes until a toothpick inserted in the center comes out clean, about 20-25 minutes.

Remove cakes from oven; cool 10 minutes, then invert onto a cooling rack. Using the back of a spoon, poke a few holes in the top of each cake, being careful not to poke all the way through the bottom. Carefully pour about a teaspoon of caramel sauce over the top of each cake; let cakes cool completely and caramel soak in.

Meanwhile, make the frosting: In a large bowl, cream together butter and cream cheese. Add caramel sauce and powdered sugar; beat until smooth. You may need to add more powdered sugar to get the correct consistency for frosting.

Frost fully cooled cakes with frosting. Heat oven to 350 degrees F; place coconut flakes on a rimmed baking sheet and toast, stirring occasionally, until a deep caramel brown. Let cool completely, then use your hands to pat the coconut flakes onto each frost cake; cover completely.

Place chocolate chips in a small, microwave-safe bowl. Microwave 30 seconds, then stir; melt another 10 seconds at a time until chips are fully melted. Pipe melted chocolate onto cakes in lines so they look like Girl Scout Samoa cookies.





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