Chocolate Gooey Bundt Cake what else needs to be said! I love caramel, coconut, and chocolate add it to cake and I’m so your friend. So this recipe is a no brainer. It is wonderful and is a hit where ever I take it. Makes a wonderful Holiday or hostess gift. The recipe says to completely cool but I like to finish it and eat while it is just a bit bit warm. Hope you will give this one a try.
1 1/2 cups semi-sweet chocolate chips
1/2 cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
1 cup hot water
3/4 cup butter (1 1/2 sticks)
1/4 cup jarred caramel sauce
3 cups powdered sugar
1 1/2 to 2 tablespoons heavy cream or milk
1 1/2 cups sweetened shredded coconut, toasted
Hot Fudge Sauce
Preheat oven to 350 degrees.
Spray bundt pan.
Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside.
Beat butter and brown sugar until blended well.
Beat in eggs one at a time.
Beat in melted chocolate just until blended.
Sift together flour, baking soda, and salt.
Add flour mixture to batter, alternating with sour cream, beating at LOW speed just until blended after each addition.
Slowly, with mixer on LOW speed, add hot water.
Stir in vanilla.
Pour batter into prepared Bundt pan.
Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Let cool 10 minutes in pan then remove cake from pan to cool completely.
To make frosting, beat butter and caramel sauce until creamy. Gradually beat in powdered sugar. Beat in enough heavy cream to get to desired consistency.
Spread frosting on cooled cake.
Sprinkle toasted coconut on cake and drizzle with caramel sauce and hot fudge sauce and serve. Happy Baking! 😊