1 ½ c semi-sweet chocolate chips
½ c butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2c all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 (8-ounce) container sour cream
1 tsp. vanilla
1c hot water
¾ c butter (1 ½ sticks)
¼ c jarred caramel sauce
3c powdered sugar
1 ½ -2 Tbsp. heavy cream
1 ½ c sweetened shredded coconut, toasted
Hot Fudge sauce
DirectionsPreheat oven to 350 degrees.
Spray a Bundt pan with non-stick cooking spray and set aside.
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 with a paddle attachment until well blended, about 5 minutes.
Beat in eggs one at a time.
Beat in melted chocolate 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 the hot water.
Stir in vanilla and pour batter into prepared Bundt pan.
Bake for 55-60 minutes or until a wooden pick inserted in the middle comes out with a little wet crumb.
Let cool 10 minutes in pan, then remove cake from pan and let cool completely.
To make the 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.