Well hey there, Sweetie!
Now, I don’t know about you, but I am a sucker for Girl Scout cookies. I buy way too many boxes with the intention of bringing them into the office and sharing with my co-workers…only to eat them all myself.
2 days after they are delivered.
But not this year! Because now I can make delicious Samoa bundt cake that satisfies all of my Girl Scout cravings from the comfort of my very own home.
Ok, so I’ll probably still eat all the cookies.
But at least I won’t have to wait a whole year to taste glorious Samoa deliciousness again!
And, hey! Now neither will you! 🙂
Here’s what you’re gonna need:
For the cake:
1 box of chocolate cake mix
1 cup vegetable oil
1 package butterscotch pudding mix
1 cup milk
1 cup of shredded coconut
For the glaze:
1 cup caramel candies
1/3 cup evaporated milk
1 cup shredded coconut
Here’s what you’re gonna do:
Pre heat oven to 350 degrees. Combine the cake mix and pudding mix.
Add the wet ingredients. Mix until combined and there are no lumps, then add 1 cup of coconut.
Pour batter into a greased bundt pan.
Bake for 1 hour or until a toothpick stuck in the middle of the cake comes out clean.
While the cake is baking gently toast the remaining coconut over low heat until fragrant.
For the caramel sauce, slowly heat caramels and evaporated milk over low heat until melted and combined. You will want to wait to make the sauce until you are ready to drizzle on the cake as it will stiffen slightly when it cools.
Once the cake has cooled completely, remove from the bundt pan and place on serving plate. Drizzle with the caramel, top with toasted coconut and serve!
Just try not to eat the whole thing yourself! 😉
What’s your favorite Girl Scout cookie? Do you have any taste-a-likes that kill your mid-year cravings?