I made this when I was still getting a handle on the pastry bag situation and, as you can see, I let the chocolate get the better of me. It doesn't matter. If you pour it on thick you can break off chunks of it and use it so scoop frosting directly into your mouth. So yeah, highly recommend.
Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.
Source recipe: Spicy Southern Kitchen, Betsy Life
INGREDIENTS:
Cake:
1 ½ cups semi-sweet Chocolate Chips, melted
1 stick Butter, softened
16 ounces Light Brown Sugar
3 large Eggs
2 cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
8 ounces Sour Cream
1 cup Hot Water
1 teaspoon Vanilla Extract
Frosting:
1 can Sweetened Condensed Milk
1 cup Toasted Coconut
½ cup Confectioners Sugar
2 Tablespoons Vanilla Extract
2 sticks Butter, softened
½ teaspoon Salt
Toppings:
1 ½ cups Toasted Coconut
½ cup semi-sweet Chocolate Chips, melted
TOOLS:
Bundt pan
Crock pot
NOTES:
Cooking the Sweetened Condensed Milk for the dulche de leche will take 4 -10 hours so this is best prepared the night before.
DIRECTIONS:
To make the Cake, preheat oven to 350 degrees and grease and flour a Bundt pan.
Melt 1 ½ cups Chocolate Chips in a microwave-safe bowl at 30 second intervals until smooth when stirred. Set Aside.
Beat ½ cup Butter and 16 oz. Brown Sugar with an electric mixer until well combined, about 5 minutes. Beat in 3 large Eggs one at a time. Beat in 1 ½ cups melted Chocolate until just blended.
In a medium bowl, sift together 2 cups All-Purpose Flour, 1 tsp Baking Soda, and ½ tsp Salt.
Alternate adding Flour Mixture and 8 oz. Sour Cream to batter, beating at low speed until just blended after each addition.
While mixing on low speed, slowly add 1 cup Hot Water. Stir in 1 tsp Vanilla Extract. Pour batter into prepared Bundt pan.
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.
To make the Frosting, place the whole, unopened can of Sweetened Condensed Milk in your Crock Pot and submerge in at least 3 inches of water. Cook on medium for 10 hours or on high for 7. *Alternatively, boil the whole, unopened can on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours. Let it cool.
Heat oven to 350 degrees. Spread 1 cup Coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes)
In a medium bowl, beat the whole can of cooled cooked Sweetened Condensed Milk (or dulce de leche), ½ cup Confectioners Sugar, 2 Tbs Vanilla Extract, 2 sticks softened Butter and ½ tsp Salt for 3 minutes. Mix in 1 cup Toasted Coconut and chill for 1 hour. Cover the cake in a thick layer of the Dulche De Leche frosting.
For the Topping, cover cake with any remaining Coconut, toasted if desired. Melt ½ cup Chocolate Chips in the microwave at 30 second intervals, stirring frequently. Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about ¼ inch up from the corner, and drizzle stripes on the cake.