caramel macaroon chocolate cake

How To Make caramel macaroon chocolate cake

• Step 1
  Preheat oven to 350; grease a 10" bundt, tube pan, mini-bundt, or large muffin tins.
• Step 2
  In mixing bowl, combine cake mix, puddings, oil, water, and eggs with electric mixer. Stir in chocolate chips.
• Step 3
  Pour 1/2 batter in prepared pan. Drop 8-10 TBLS caramel on top of batter (don't need to smear it around, it will spread while cooking. Top with 1 cup coconut. Pour remaining batter on top.
• Step 4
  Bake 40-45 minutes (mine really took 50) until toothpick comes out clean. Cool in the pan 10 minutes and then turn out on a serving plate to finish cooling.
• Step 5
  While cooking, place a desired amount of coconut in a dry pan for 6-7 minutes over med-high heat. (You really don't need all 4 cups for this recipe; unless you plan to put coconut on sides of cake), but better safe than sorry when measuring.) Remove from heat when toasted and brown, and totally cool. Then prepare the frosting.
• Step 6
  Frosting: Cream butter, 10X sugar, extracts and/or lots of caramel topping to taste .. adding milk to desirable consistency. Optional to toss in some toasted coconut (mini-chocolate chips could be fun, too), or not ... Frost the cooled cake as desired, Then drizzle with some caramel topping if you like (optional), and top with toasted coconut. (I just put lots of splotches of frosting on top, but not all the way down the cake --too much frosting for me)
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!