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Prep 30min
Total1hr30min
Servings12
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Ingredients
For the cakes
1
box Betty Crocker™ Super Moist™ 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
1
package (8 oz) cream cheese, softened
1/2
cup caramel sauce
4
cups powdered sugar
For the toppings
3
cups sweetened coconut flakes
1
cup chocolate chips
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Steps
1
Heat oven to 350°F (325°F for a dark or nonstick pan). Grease and flour bottom and sides of 2 6-cup mini Bundt pans; set aside. Gather the rest of your ingredients.
2
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.
3
Pour batter evenly into prepared Bundt pan cups. Bake cakes until a toothpick inserted in the center comes out clean, about 20-25 minutes.
4
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.
5
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.
6
Heat oven to 350°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.
7
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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No nutrition information available for this recipe
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