Samoa Cake

Filled with the flavors of a classic Girl Scout cookie, this samoa cake is baked in a sheet pan for ease and loaded with all the same toppings as the cookie.

Samoa Cake

This cake speaks for itself. It is delicious. It’s simple, pretty quick and always a crowd pleaser. The chocolate sheet cake recipe is a favorite of mine, and the ooey-gooey caramelly topping just takes it up another notch.

Get yourself a half-sheet pan and get to work!

Samoa Cake

Samoa Cake
 
Prep Time
Cook Time
Total Time
 
Filled with the flavors of a classic Girl Scout cookie, this samoa cake is baked in a sheet pan for ease and loaded with all the same toppings as the cookie.
Author:
Recipe Type: Baking, Cake
Serves: 18-24 servings
Ingredients
Cake:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 stick (1/2 cup) unsalted butter
  • 1 cup water
  • ½ cup shortening
  • 4 Tablespoons cocoa powder
  • ½ cup buttermilk (no buttermilk? Fill measuring cup almost to the ½ cup line, the fill the rest of the way with vinegar to make "sweet milk" - it works like a charm!)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • 2 teaspoons vanilla extract
Icing:
  • ½ cup butter
  • 6 Tablespoons milk
  • 3 cups powdered sugar Coupons
  • 1 teaspoon vanilla
  • ? cup caramel sauce, I used caramel ice cream topping in the jar
  • 3 cups sweetened, shredded coconut, toasted
  • Hot fudge ice cream topping
  • Caramel sauce ice cream topping
Instructions
For cake:
  1. Preheat oven to 400 degrees (F).
  2. Grease a half sheet pan (approx 18x13) and set aside.
  3. In a medium, heavy-bottomed saucepan over medium heat, melt butter and shortening together.
  4. Once mostly melted, add water and cocoa powder. Use a wire whisk to stir until smooth. Remove from heat.
  5. In a large bowl, combine flour and sugar.
  6. Pour warm chocolate mixture over the flour mixture, and beat on low speed until just combined.
  7. Add buttermilk, eggs, vanilla and baking soda, and beat until completely combined and smooth.
  8. Pour into greased sheet pan, and bake for 18-20 minutes.
  9. Immediately poke holes in the top of the cake and allow to cool slightly while you prepare frosting.
For icing:
  1. Toast coconut in a dry skillet over medium heat until golden brown, stirring constantly. Set aside.
  2. In a medium microwave safe bowl, combine butter and milk and bring to a boil.
  3. Add ? cup caramel sauce and powdered sugar and vanilla and stir until smooth.
  4. Pour frosting evenly over top of cake.
  5. Immediately sprinkle with top of warm frosting with toasted coconut.
  6. Drizzle generously with chocolate and caramel topping.
  7. Enjoy!

 

Erin Mahoney

Erin Mahoney is a food blogger from the Kansas City area. With a day job in the TV business and two little girls at home, this busy Mom spends her very limited free-time experimenting in the kitchen. While her culinary efforts tend to fall on sweet treats and comfort foods, her focus is on real, from-scratch food for her family and friends. Her blog, Lemon Sugar, is full of whimsical recipes and anecdotal stories that will warm your heart and make you hungry.

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