Tags
Bundt cake, Caramel deLite bundt cake, Caramel deLites, Girl Scout cookie, Samoa bundt cake, Samoas
It’s that time of year again. Girl Scout cookie sales are in full force! My personal favorite is the Caramel deLites, even though I despise coconut. I’m not sure if it’s because the coconut is toasted, or because it’s drowning in caramel and chocolate, but I love these cookies! What’s your favorite GS cookie? Also, in what states are these cookies called Samoas? And why the two different names? And why do I have so many questions about Girl Scout cookies OHMYGOD, STOP JUDGING ME!
A friend asked me to make this cake for her birthday. I had actually never made a bundt cake before, so I thought it would be a nice change of pace. Plus, making a comically large version of my favorite GS cookie was something I couldn’t resist. I sliced off a little piece of the cake to taste test, and tried the caramel frosting. Both were freakin’ delicious. The reviews from my friend and her family were overwhelmingly positive (2 people asked her for the recipe!), so while I didn’t have an entire slice of the cake, I can say this recipe is definitely a keeper, especially if you like coconut and comically large versions of things!
Caramel deLite (Samoa) Bundt Cake
Adapted from BetsyLife
It’s a marbleized cake, so there are two batters
Batter #1
1 stick of butter, softened
1 cup of dark brown sugar
2 eggs
3/4 cup ap flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup whole milk
Batter #2
1 cup sugar
3/4 cup + 2 T ap flour
1/2 cup + 2 T cocoa powder
3/4 tsp. baking powder
1/2 tsp. baking soda
1 egg
1/4 cup oil
1/2 tsp. salt
1 tsp. vanilla
1/2 cup boiling water
1/2 cup milk
Frosting
1 can (13.4 oz.) Nestle La Lechera Dulce de Leche
1/2 cup confectioners sugar
2 T vanilla extract
2 sticks butter, softened
1/2 tsp. salt
1 cup toasted coconut
Topping
1 1/2 cups toasted coconut
1/2 cup chocolate chips, melted
Cake Directions:
- Preheat the oven to 350F
- Prepare each batter separately. For each cake type, beat butter (or oil) and sugar(s) on medium high until fluffy. Add in eggs one at a time mixing well. Add in milk and vanilla (if applicable) and mix until well combined. In separate bowls sift together dry ingredients for each batter. Add dry ingredients to wet ingredients slowly and mix until well combined.
- Add boiling water to cocoa cake batter at this point
- Grease and flour the bundt pan WELL
- Layer the cake pouring some of the brown sugar batter, then cocoa batter, then brown sugar, until both batter bowls are empty. Tap bundt pan on the counter a couple times to remove bubbles. Bake approximately 50 minutes or until skewer comes out clean.
LET CAKE COOL ENTIRELY
Frosting Directions:
- While cake is cooling, toast sweetened flaked coconut either on a cookie sheet in the oven on 350F tossing occasionally or in a dry skillet constantly stirring until desired color is reached. Beat dulce de leche, butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour
- Frost cake with frosting and top with remaining toasted coconut
- Melt chocolate chips in the microwave, place in a pastry bag with a small tip or Ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake.
That’s looking SO divinely delicious!! YUMMM!
Thanks Minnie!
First off, there are two bakers who do all Girl Scout cookies. When we lived in NJ it was ABC bakery and when we moved to WV it was a different bakery, Little Tasty or something like that. Some of the names they keep and some they change (hence Do Si Dos vs. Peanut Butter Patties or Samoas vs. Caramel Delites). Ether way, this recipe look fantastic!! Definitely going to try it.
Ahh…very interesting. I knew there were at least two companies who did the baking, but didn’t realize they would get to name them different things!
Wow – my husband would LOVE this! He is a coconut fiend 🙂 I’m partial to Tagalongs myself; I can’t resist anything peanut butter!
I’m with you there sister…peanut butter is the best!
I didn’t know it was possible, but those cookies look a little sad next to your cake! It’s gorgeous. I can’t believe they’re selling already. Seemed like it just ended…
Thanks Loretta! Yes, they’re out in full force…can’t wait to get me some deLites and Thin Mints. I use the Thin Mints in my baking!
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What size bundt pan did you use? Also was it easy to remove from the pan after it was cooked?
Hi Pooja! I used a 12 cup bundt pan and it was easy to remove. I would just suggest spraying or greasing/flouring the pan before baking.
On Wed, Feb 3, 2016 at 3:53 PM, Rolling Sin…Sweets After Dark wrote:
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