16 February, 2015
Samoa Sheet Cake
Posted in : Desserts on by : Jeri Epp
Ingredients
- 2 cups Flour
- 2 cups sugar
- 1/2 cup Butter
- 1 cup water
- 4 tablespoons cocoa
- 12 cup Shortening
- 1/2 cup buttermilk
- 1/2 tsp baking soda
- 2 ea ega
- 1 tsp vanilla
Frosting
- 1/2 cup Butter
- 6 tbsp Milk
- 2 1/2` cup powdered sugar
- 1 tsp vanilla
- 1/2 cup carmel sauce can use carmel ice cream topping
Additional toppings
- 2 1/2 cup toasted coconut see instructions as to how to make
- 7-8 oz carmel either Kraft caramels or from a block of Caramel
- 1/8 cup evaporated milk
- 3/4 cup milk chocolate chips
- 1 tsp shortening or oil
Servings:
Instructions
- Before making the cake, line a 18x13x1 inch cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet. Bake at 375 degrees for 10 to 15 minutes. Check and toss the coconut every 2-5 minutes to make sure all of the coconut gets toasted evenly and so that it does not burn. Coconut is done when it is golden brown.
- In a large mixing bowl, measure flour and sugar and set aside.
- In a medium sauce pan, combine the 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 the buttermilk , baking soda, eggs and vanilla in this exact order mixing in between each addition.
- Pour into a creased 18x13x1 inch cookie sheet and bake 400 degrees F for 20 minutes.
Frosting
- In a medium microwave safe bowl, combine butter and milk and bring to a boil. Stir in caramel sauce and then add the powdered sugar and vanilla stirring until smooth.
- After cake is baked and been removed from the oven, poke holes in the hot cake with a fork. Pour frosting evenly over the top and immediately sprinkle the top with of the warm frosting with toasted coconut.
- In a microwavable bowl, add carmel and evaporated milk and cook on high in 30 second intervals stirring in between each interval. Continue to cook and stir until caramel is smooth and drizzle over coconut.
- In another microwavable bowl add the chocolate chips and shortening ( or oil). Microwave on high in 30 second intervals, stirring between intervals until the chocolate is melted. Drizzle this over the caramel and let it set up before cutting.
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