FOR THE CAKES –
- 1 box Betty Crocker chocolate fudge cake mix
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 3 eggs1/4 cup caramel sauce
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 ounces (1 package) cream cheese, softened
- 1/2 cup caramel sauce
- 4 cups powdered sugar
- 3 cups sweetened coconut flakes
- 1 cup chocolate chips
- Heat oven to 350 degrees F (325 for a dark or nonstick pan). Grease and flour bottom and sides of 2 6-cup mini Bundt pans; set aside.
- In a large bowl, beat together cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Pour batter evenly into prepared Bundt pan cups. Bake cakes until a toothpick inserted in the center comes out clean, about 20-25 minutes.
- Remove cakes from oven; cool 10 minutes, then invert onto a cooling rack. Using the back of a spoon, poke a few holes in the top of each cake, being careful not to poke all the way through the bottom. Carefully pour about a teaspoon of caramel sauce over the top of each cake; let cakes cool completely and caramel soak in.
- Meanwhile, make the frosting: In a large bowl, cream together butter and cream cheese. Add caramel sauce and powdered sugar; beat until smooth. You may need to add more powdered sugar to get the correct consistency for frosting.
- Frost fully cooled cakes with frosting. Heat oven to 350 degrees F; place coconut flakes on a rimmed baking sheet and toast, stirring occasionally, until a deep caramel brown. Let cool completely, then use your hands to pat the coconut flakes onto each frost cake; cover completely.
- Place chocolate chips in a small, microwave-safe bowl. Microwave 30 seconds, then stir; melt another 10 seconds at a time until chips are fully melted. Pipe melted chocolate onto cakes in lines so they look like Girl Scout Samoa cookies.