Samoa Sheet Cake Recipes

SAMOA COOKIE SHEET CAKE

Steps:

• Grease 18x13x1 sheet pan with sides.
• In a pot, combine butter, water, cocoa and shortening. Bring to a boil and then add flour and sugar. Stir well.
• Add buttermilk, baking soda, eggs, and then vanilla. Stir.
• Pour into the pan and bake at 400 degrees for 15- 20 minutes.
• In the microwave, bring butter and milk to a boil.
• Add in caramel sauce and then add powdered sugar and vanilla. Stir smooth.
• When cake comes out of oven, immediately poke holes in it with a fork and pour this on the hot cake.
• Sprinkle on the toasted coconut right away.
• In the microwave, melt the caramels and cream until smooth. Pour over the coconut.
• Melt the chocolate chips and drizzle all over the caramel. Let set before cutting.
• This was a bit challenging to cut but I had better luck with a serrated knife to "saw" through the ooey gooey goodness of the caramel!

SAMOA SHEET CAKE

Steps:

• Cake:.
• Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
• Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined.
• In a separate bowl whisk together the flour, cocoa powder, baking powder and salt.
• Add the dry ingredients in two batches alternating with the milk. Mix until just combined.
• Pour into the prepared sheet tray and spread to an even layer.
• Bake for 25-30 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully.
• Spread the frosting on top of the cake. Sprinkle the toasted coconut over the cake followed by a drizzle of chocolate and caramel sauce.
• Frosting:.
• Using a hand mixer beat ingredients until the mixture is light and fluffy.

SAMOA SHEET CAKE

Steps:

• Before making the cake, line a cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet.
• Bake at 375 degrees F for 10 to 15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown.
• In a large mixing bowl, measure flour and sugar. Set aside.
• In a medium sauce pan, combine butter, water, cocoa and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
• Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
• Pour into a greased cookie sheet and bake at 400 degrees F for 20 minutes.
• In a medium microwave safe bowl, combine butter and milk and bring to a boil. Stir caramel sauce and then add powdered sugar and vanilla and stir until smooth.
• After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over top. Immediately sprinkle with top of warm frosting with toasted coconut.
• In microwavable bowl, add caramel and evaporated milk and cook on high in 30 second increments, string in between each increment. Continue to cook and stir until caramel is smooth. Drizzle over coconut.
• In another microwavable bowl, add chocolate chips and shortening (or oil). Microwave on high in 30 second increments, stirring in between each increment until the chocolate in melted. Drizzle over caramel.
• Let Caramel and Chocolate drizzle set before cutting into it.