coconut bottom chocolate caramel cake

How To Make coconut bottom chocolate caramel cake

• Step 1
  Preheat oven to 350 degrees F.
• Step 2
  Coat the bottom and sides of a 9 x 13-inch baking pan with baking spray.
• Step 3
  Melt margarine in a large deep skillet over medium heat. Add shredded coconuts and saute for 2 minutes until crispy. Stir in brown sugar. Remove from heat.
• Step 4
  Spoon into a greased baking pan, spread evenly, and press down with a rubber spatula. Add 1 cup dark chocolate chips.
• Step 5
  In a large bowl, combine cake mix, water, oil, eggs, and chocolate syrup. Beat on medium speed for 2 minutes. Add caramel peanuts and chopped candy bars.
• Step 6
  Beat again on low speed for 35 seconds.
• Step 7
  Pour the cake batter into the prepared baking pan.
• Step 8
  Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely for 10 minutes.
• Step 9
  In a medium bowl, combine whipped topping, cream cheese, cane syrup, caramel ice cream topping, and nutmeg; whisk together for 3 minutes until blended.
• Step 10
  Spread the frosting evenly onto the cooled cake. Top with remaining dark chocolate chips.
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