EASY SAMOA BUNDT CAKE RECIPES
BEST SAMOA BUNDT CAKE RECIPE - HOW TO MAKE SAMOA BUNDT CAKE
Check out this easy recipe for an amazing Samoa bundt cake from Delish.com.
Provided by Lauren Miyashiro
Categories dessert
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Generously grease a Bundt pan with butter, then sprinkle with flour. Prepare cake mix according to package instructions. When the batter is ready, fold in 1/4 cup caramel and pour batter into prepared Bundt pan. Bake until cake is golden and a toothpick inserted into the middle comes out clean, about 45 minutes. Let cool for 15 minutes in the pan, then run a butter knife around the edges of the pan and invert cake onto a cooling rack to cool completely. Meanwhile, make ganache: Place chocolate chips in a large bowl. In a medium saucepan over medium heat, heat heavy cream. When the cream begins to simmer, remove from heat and pour over chocolate chips. Let sit for 5 minutes. Pour most of the chocolate ganache over cooled Bundt cake, reserving about 1/3 cup ganache. Sprinkle toasted coconut on top then press remaining toasted coconut around the sides of the cake. Drizzle remaining caramel over the cake then drizzle remaining ganache on top. Serve immediately.
MINI SAMOA BUNDT CAKES RECIPE - TABLESPOON.COM
Everyone's favorite caramel-chocolate Girl Scout cookies in mini bundt cake form.
Provided by Girl Versus Dough
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 11
Steps:
- 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.
- 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°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.
Nutrition Facts : Calories 840 , CarbohydrateContent 103 g, CholesterolContent 110 mg, FatContent 9 , FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 25 g, ServingSize 1 Serving, SodiumContent 530 mg, SugarContent 82 g, TransFatContent 1 g
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SAMOA BUNDT CAKE - BIGOVEN
"Not only does this bundt cake look like a big Samoa but it mimics one as well. The cake is a mixture of two batters: one brown sugar and one chocolate. The frosting is made from sweetened condensed milk-turned caramel, which is filled with coconut. The whole thing is then drizzled with chocolate and topped with even more toasted coconut.
Caramel plus coconut is a win in my book, and the chocolate and shortbread are just added bonuses. Making a comically large version of so many peoples' favorite Girl Scout cookie was something I couldn’t resist, and it tastes incredible to boot!
A word of advice: Make sure you read through the entire recipe a day before you make it; if you are making the dulce de leche frosting from sweetened condensed milk, the process is simple but is also time-consuming, which is why I use a prepared one."
From bigoven.com
Reviews 5
Total Time 6 hours
Cuisine American
Calories 732 calories per serving
From bigoven.com
Reviews 5
Total Time 6 hours
Cuisine American
Calories 732 calories per serving
- "==== Create the Dulce de leche frosting ==== (if using bottled/canned dulce de leche skip this step, see notes for brand I used) Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water. Cook on medium for 10 hours or on high for 7. *Alternatively, boil the whole, unopened can on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours. Let it cool. ==== Brown sugar batter ==== In a large bowl, cream butter and brown sugar until light and fluffy Add eggs, one a a time, beating well after each addition In a medium bowl, combine flour, baking powder, baking soda and salt. Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture. Set batter aside ==== Chocolate Batter ==== Cream sugar and oil together in a large bowl until light and fluffy. Beat in egg, vanilla, and milk In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt. Slowly add flour mixture to butter mixture until well combined. Carefully stir in boiling water. ==== Make the cake ==== Preheat oven to 350 Degrees Grease and flour a bundt pan well. This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter. Alternate until both batter bowls are empty. Tap bundt pan on the counter a couple times to remove bubbles. Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes) Cool in the pan for 15 minutes, then remove from pan and let cool entirely. ==== Frosting ==== Heat oven to 350 degrees. Spread coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes) Beat cooled cooked condensed milk (or dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour ==== Assembly ==== Frost the cake with dulce de leche frosting Toast remaining coconut and press into the sides and top of the frosted cake Melt chocolate chips in the microwave at 30 second intervals, stirring frequently. Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake."
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From simplydeliziousbaking.com
Total Time 60 minutes
Category Dessert
Cuisine American
Calories 257 kcal per serving
From simplydeliziousbaking.com
Total Time 60 minutes
Category Dessert
Cuisine American
Calories 257 kcal per serving
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