Samoa Bundt Cake

Samoa Bundt Cake 
The original recipe is from: Here
(I made a few slight changes plus the high altitude version.)

 Ingredients

• 1½ cups semi-sweet chocolate chips
• ½ cup butter, softened
• 2 cups light brown sugar, packed
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup hot water

Caramel Frosting

• ¾ cup butter (1½ sticks)
• ¼ cup jarred caramel sauce 
• 3 cups powdered sugar
• 2-3 tablespoons milk

Toppings

• 1½ cups sweetened shredded coconut, toasted
• Caramel Sauce
• Hot Fudge Sauce

Instructions

1. Preheat oven to 350 degrees and grease and flour a bundt pan.
2. Melt chocolate chips in a microwave-safe bowl until smooth when stirred. 1 minute at a time for two minutes. Set Aside.
3. Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
4. Beat in eggs one at a time.
5. Beat in melted chocolate just until blended.
6. Sift together flour, baking soda, and salt.
7. Add flour mixture to batter, alternating with sour cream, beating at LOW speed just until blended after each addition.
8. Slowly, with mixer on LOW speed, add hot water.
9. Stir in vanilla.
10. Pour batter into prepared Bundt pan.
11. Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Let cool 10 minutes in pan then remove cake from pan to cool completely.
12. To make frosting, beat butter and caramel sauce until creamy. Gradually beat in powdered sugar. Beat in enough heavy cream to get to desired consistency.
13. Spread frosting on cooled cake.
14. Sprinkle toasted coconut on cake and drizzle with caramel sauce and hot fudge sauce.

HIGH ALTITUDE:
Decrease the baking soda to 3/4 tsp.
Add 1 Tbsp. milk when you add in the first part of the sour cream.
Increase the baking temperature to 375 degrees.
Bake for 50-55 minutes.
Be sure to grease and flour the pan! Baking spray is not enough.  High altitudes produce stickier cakes.