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Samoa Bundt Cake with Salted Caramel Buttercream


Y'all...its one of my favorite times of the year...Girl Scout Cookie season! Since I may or may not have devoured every box that has entered our home this season...when I ran across this recipe from Spicy Southern Kitchen, I just had to try it!
But in my usual fashion...I tweaked a few bits here and there. So, below you will find my modified version...its husband and child approved!
Ingredients:
1/2 cup (1 stick) butter, softened
2 cups + 1/4 cup brown sugar
1 1/2 cups semi sweet chocolate chips
3 eggs
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Daisy sour cream
1 teaspoon vanilla extract
1 cup hot water
For the frosting:
3/4 cup (1 1/2 sticks) butter
1/4 cup sea salt & caramel ice cream syrup
3-4 cups powdered sugar
1-2 tablespoons milk
Toppings:
toasted coconut
sea salt & caramel ice cream syrup
1/2 cup semi sweet chocolate chips
1. Preheat oven to 350 degrees F. Prepare bundt pan with baking spray.
2. In a stand mixer, combine butter and brown sugar.
3.Melt chocolate chips in microwave in 3o second increments, stirring frequently. I used about 3/4 of a bag.
4. Add eggs, one at a time.
5.Mix melted chocolate into butter/sugar mixture until combined.
6.Sift together cake flour, baking soda, and salt. Add flour mixture to butter mixture, alternating with sour cream. 
7. Add hot water and vanilla.
8. Pour batter into prepared pan. Bake 55-60 minutes until toothpick inserted in center come out clean. 
9. Let cool in pan 20-30 minutes. Invert onto plate or cooling rack to cool completely. 
Prepare frosting:
1. In stand mixer, mix butter and syrup. Add powdered sugar (start with 3 cups. Reserve 1 cup to correct consistency if needed). Add milk. Add additional powdered sugar if needed.
Prepare Toppings:
Decrease oven to 325 degrees. Line a baking sheet with silpat or parchment paper. Spread coconut on baking sheet in thin layer. Toast in oven 2-3 minutes. Stir. Toast 2-3 minutes more.
Melt 1/2 cup or remaining chocolate chips (I used 1 bag between cake and frosting).
Once cake is completely cooled, frost with buttercream. Top with toasted coconut, caramel syrup, and melted chocolate. Enjoy!
As messy as it looks (my frosting got a little melty...I made it too soon before frosting the cake and should have stored it in the fridge) this was a big, rich slice of deliciousness!

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