▢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
Caramel Frosting
▢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
Toppings
▢1 1/2 cups sweetened shredded coconut, toasted
▢Caramel Sauce
▢Hot Fudge Sauce
Instructions
Preheat oven to 350 degrees and grease and flour and bundt pan (or use baking spray).
Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside.
Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
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.
Nutrition
Calories: 515kcal
