Mini Samoa® Bundt® Cakes

• Cakes:
• cooking spray
• 1 (15.25 ounce) package chocolate cake mix
• 4 eggs, at room temperature
• 3/4 cup water
• 3/4 cup melted butter
• 1/2 cup sour cream
• 1/2 cup white sugar
• 1 (3.4 ounce) package instant chocolate pudding mix
• 1 teaspoon vanilla extract
• Toppings:
• 1/2 cup caramel ice cream sauce, or to taste
• 1 cup toasted flaked coconut
• 1/3 (12 ounce) jar hot fudge sauce, or to taste

1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-well mini fluted tube pan (such as Bundt(R)) with cooking spray.
2. 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.
3. Bake in the preheated oven until cakes spring back when touched, 14 to 17 minutes.
4. 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.
5. Place hot fudge sauce in another microwave-safe bowl and warm until smooth, 1 to 2 minutes. Drizzle over the cakes.

cooking spray, chocolate cake, eggs, water, butter, sour cream, white sugar, vanilla, toppings, caramel ice cream sauce, coconut, sauce

Taken from www.allrecipes.com/recipe/263043/mini-samoa-bundt-cakes/ (may not work)