a simple method for making a delicious and affordable dinner.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 mini cakes |
Ingredients
- cooking spray
- 1 (15.25 ounce) package chocolate cake mix
- 4 eggs, at room temperature
- ¾ cup water
- ¾ cup melted butter
- ½ cup sour cream
- ½ cup white sugar
- 1 (3.4 ounce) package instant chocolate pudding mix
- 1 teaspoon vanilla extract
- ½ cup caramel ice cream sauce, or to taste
- 1 cup toasted flaked coconut
- ⅓ (12 ounce) jar hot fudge sauce, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-well mini fluted tube pan (such as Bundt®) with cooking spray.
- Combine cake mix, eggs, water, butter, sour cream, sugar, pudding mix, and vanilla extract in a large bowl. Blend together using an electric mixer on medium speed, about 3 minutes. Fill each well 2/3-full of batter.
- Bake in the preheated oven until cakes spring back when touched, 14 to 17 minutes.
- Pour caramel sauce into a small microwave-safe bowl. Warm in the microwave until smooth, 1 to 2 minutes. Dip the top of each cake in the sauce and sprinkle with toasted coconut.
- Place hot fudge sauce in another microwave-safe bowl and warm until smooth, 1 to 2 minutes. Drizzle over the cakes.
Nutrition Facts
| Calories | 458 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 610 mg |
| Sugars | 34 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |