Samoa Sheet Cake
Try this Samoa Sheet Cake recipe, or contribute your own.
Try this Samoa Sheet Cake recipe, or contribute your own.
- 2 eggs
- 1/2 cup butter
- 2 cups sugar
- 1 cup water
- 1 teaspoon vanilla
- 1/2 cup shortening
- 1/2 teaspoon baking soda
- 2 cups flour
- 1/2 cup buttermilk
- 6 tablespoons milk
- 4 tablespoons cocoa
- 3 cups powdered sugar
- 1/8 up caramel sauce i used caramel ice cream topping in the jar
- 3/4 cup milk chocolate chips
- 7 to 8 ounces caramel either kraft caramel cubes or from a block of caramel. i used a block of peter's caramel.
- 1 teaspoon shortening or oil
- 2 1/2 cups toasted coconut see instructions below for how to make it
- 1/8 up evaporated milk
- Carbohydrate 504.945450121869 g
- Cholesterol 825.411192005358 mg
- Fat 393.245531981173 g
- Fiber 5.06100013017654 g
- Protein 29.0012400076251 g
- Saturated Fat 231.697727872723 g
- Serving Size 1 1 recipe (1941g)
- Sodium 114222.711322665 mg
- Sugar 499.884449991692 g
- Trans Fat 26.3355840532746 g
- Calories 5589 calories
Step-by-step
- Before making the cake, line an 18x13x1 inch 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 18x13x1 inch 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, stirring 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 is melted. Drizzle over caramel.
- Let Caramel and Chocolate drizzle set before cutting into it.
My Samoa Sheet Cake Adventure: A Busy Mom's Sweet Success
Life as a working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and squeezing in time for family dinners, finding moments for myself feels like a luxury. But this week, I carved out some precious time for a little baking therapy, and let me tell you, it was worth every minute. I decided to tackle a recipe I’d been eyeing for a while – a Samoa Sheet Cake. Now, I’m not a professional baker by any stretch of the imagination; my culinary skills mostly revolve around quick weeknight dinners and the occasional batch of cookies. But this Samoa Sheet Cake? It was surprisingly straightforward, even for a beginner like me, and the result? Pure, unadulterated deliciousness.
The aroma of baking coconut filled my kitchen, a comforting scent that transported me back to carefree childhood days. I loved the process of toasting the coconut, watching it transform from pale white flakes into golden-brown treasures. It felt almost meditative, a brief escape from the daily grind. Then came the mixing – flour, sugar, butter, cocoa – a symphony of ingredients blending together, promising the sweet reward at the end. The final step, the generous drizzle of caramel and chocolate, was pure indulgence. I honestly didn’t think a sheet cake could be this decadent. The layers of flavors – the rich, moist cake base, the creamy caramel, the dark chocolate, and the crispy, sweet coconut – each bite was a little party in my mouth. And the best part? My kids devoured it. The satisfaction of creating something so delicious that my family genuinely loved was far more rewarding than any board meeting I’ve ever been in.
This Samoa Sheet Cake wasn't just a recipe; it was a reminder that even amidst the chaos of daily life, a little bit of sweetness – both literally and figuratively – can work wonders. The process was therapeutic and the outcome, utterly blissful. It's a recipe I'll be making again and again, a little slice of heaven in the midst of my busy life. So, if you’re looking for a delicious and relatively easy dessert to whip up, I highly recommend giving this Samoa Sheet Cake a try. Trust me, your family (and you!) will thank you for it. Maybe even more than that important presentation you've been working on!
Ingredients I Used:
- 2 eggs
- 1/2 cup butter
- 2 cups sugar
- 1 cup water
- 1 teaspoon vanilla
- 1/2 cup shortening
- 1/2 teaspoon baking soda
- 2 cups flour
- 1/2 cup buttermilk
- 6 tablespoons milk
- 4 tablespoons cocoa
- 3 cups powdered sugar
- 1/8 cup caramel sauce (I used caramel ice cream topping)
- 3/4 cup milk chocolate chips
- 7 to 8 ounces caramel (I used a block of Peter's Caramel)
- 1 teaspoon shortening or oil
- 2 1/2 cups toasted coconut
- 1/8 cup evaporated milk
