coconut bottom chocolate caramel cake
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I created this new cake recipe. It's chocolate caramel filled with first-ever sauteed coconuts on the bottom.
yield
10 serving(s)
prep time
10 Min
cook time
30 Min
method
Bake
Ingredients For coconut bottom chocolate caramel cake
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2 Tbspmargarine
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1 cshredded coconuts
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3/4 clight brown sugar
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2 cdark chocolate chips, divided
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1 boxGerman chocolate cake mix
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1 1/4 cwater
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1/2 cvegetable oil
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3 lgeggs
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3/4 cchocolate syrup
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3/4 ccaramel peanuts
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10fun-size Snickers bars, sliced
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2king-size Milky Way bars, chopped
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1container frozen whipped topping, thawed
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8 ozcream cheese, softened
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4 Tbspcane syrup
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1/2 ccaramel ice cream topping
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1 tspground nutmeg
How To Make coconut bottom chocolate caramel cake
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1Preheat oven to 350 degrees F.
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2Coat the bottom and sides of a 9 x 13-inch baking pan with baking spray.
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3Melt margarine in a large deep skillet over medium heat. Add shredded coconuts and saute for 2 minutes until crispy. Stir in brown sugar. Remove from heat.
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4Spoon into a greased baking pan, spread evenly, and press down with a rubber spatula. Add 1 cup dark chocolate chips.
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5In a large bowl, combine cake mix, water, oil, eggs, and chocolate syrup. Beat on medium speed for 2 minutes. Add caramel peanuts and chopped candy bars.
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6Beat again on low speed for 35 seconds.
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7Pour the cake batter into the prepared baking pan.
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8Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely for 10 minutes.
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9In a medium bowl, combine whipped topping, cream cheese, cane syrup, caramel ice cream topping, and nutmeg; whisk together for 3 minutes until blended.
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10Spread the frosting evenly onto the cooled cake. Top with remaining dark chocolate chips.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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