Samoa Cake

Ingredients:

Cake:

• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup canola oil
• 1 cup sugar
• 1 4-ounce semi-sweet chocolate bar, melted
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 cup hot water

Caramel Coconut Topping:

• 24 soft caramels
• 1/2 cup heavy whipping cream
• 1 cup sweetened coconut flakes
• 1/2 cup toasted coconut flakes

Chocolate Topping:

• 2 ounces semi-sweet chocolate bar (melted)

Instructions:

1. Preheat the oven to 350°F and grease a bundt cake pan with butter or shortening. Set it aside.
2. For the cake, in a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly.
3. In a separate large bowl, whisk together the oil and sugar until fluffy. Pour in the melted chocolate and mix until smooth.
4. Add the eggs and vanilla extract, beating until the eggs are just mixed. Fold in the dry ingredients with a spatula. When the batter starts to thicken, pour in the hot water. Continue mixing until the batter is smooth.
5. Pour the batter into the greased bundt pan and bake for about 35 minutes or until a toothpick or small knife poked in the center of the cake comes out clean.
6. Let the cake rest on a cooling rack for about 30 minutes, then carefully turn it out onto a large plate or platter to continue cooling.
7. Once the cake has cooled, make the caramel coconut topping. Combine the soft caramels and heavy whipping cream in a small saucepan. Melt over medium heat until smooth, stirring constantly to prevent scorching.
8. Stir in the coconut flakes, then spoon the mixture over the top of the chocolate bundt cake.
9. Sprinkle the toasted coconut flakes over the caramel topping.
10. Pour the melted chocolate into a piping bag or a ziplock bag with a small hole. Drizzle the chocolate over the cake to resemble a Samoa cookie.
11. Slice and serve. Enjoy!