Samoa Sheet CakeRight from the get go, I knew this was going to be a good cake. I could hear a choir quietly humming a hallelujah chorus while I made the cake batter. You had to listen carefully, but it was there. The batter just came together beautifully and the bowl was literally licked clean. If I didn’t know better, it would have been put back in the cupboard with the clean dishes. I could have stopped there and been happy with this perfect, moist cake. No frosting, just cake. I never thought I’d say that. But we couldn’t stop there, there were still four more layers to go! I made all sorts of pokes. In fact, I took a steak knife and went to town for a while. The frosting was pretty tasty, had some extra flavor with the caramel, but wasn’t overly sweet. Then we put on the toasted coconut. I loved the toasted coconut. It added awesome texture and crunch. There was a slow crescendo from my choir as I drizzled the caramel and chocolate on top. Finally as I cut into the cake, the heavens opened, the angelic music was palpable and I went weak at the knees as I bit into this cake fit for the gods.

So I exaggerate. But I did get the giggles while I ate, it was THAT good. I was worried that it would be overly sweet with all the drizzles and frosting, but it wasn’t at all. It was just perfectly moist, and… I just… I can’t. Just trust me guys. If you don’t do anything else, make this cake. You’re life is not complete until you’ve tried it.

As a small side comment, I didn’t have an 18? cookie sheet that the recipe calls for. I used a 15? cookie sheet and it worked out just fine. I also took my cake out a few minutes early. It was started to smell really done, so watch your cake! Also, with the frosting a lot of it fell down in the crevasses between the edge of the cake and the pan. I scooped out as much as I could and poured it back on the top until the cake and soaked up all the frosting. Lastly, clean up as you go, or you’ll have a huge mess on your hands at the end.

Samoa Sheet Cake
Prep time: 
Cook time: 
Total time: 
Serves: 15 inch sheet cake
For the Cake
  • 2 cups flour
  • 2 cups sugar
  • ½ cup butter
  • 1 cup water
  • 4 Tablespoons cocoa
  • ½ cup shortening
  • ½ cup buttermilk
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup butter
  • 6 Tablespoons milk
  • 2½ cups powdered sugar
  • 1 teaspoon vanilla
  • ? cup caramel sauce, I used caramel ice cream topping in the jar
Additional Toppings
  • 2½ cups toasted coconut, See instructions below for how to make it
  • 7 to 8 ounces caramel, like Kraft Caramel Cubes
  • ? cup evaporated milk
  • ¾ cup milk chocolate chips
  • 1 teaspoon shortening or oil
  1. Start by toasting the caramel. Line a cookie sheet with foil. Spread coconut over the cookie sheet. Bake at 375 for 10-15 minutes, tossing the coconut ever 2-5 minutes. Remove the coconut when it becomes golden brown.
  2. In a large mixing bowl, add flour and sugar. Set aside.
  3. In a medium sauce pan, add butter, water, cocoa and shortening and bring to a boil. Remove from the heat add to the flour mixture. Stir to combine.
  4. Add buttermilk, baking soda, eggs, and vanilla in that order. Mix after each addition.
  5. Pour mixture into a large cookie sheet and bake at 400 degrees for 15-20 minutes, or until done.
  1. In a sauce pan, add butter and milk and bring to a boil. Stir in caramel. Remove from heat. Then add powdered sugar and vanilla. Stir until smooth.
  2. After cake has cooled, pokes holes all over the cake with a fork (or a steak knife.) Pour frosting evenly over the top. Sprinkle coconut over the frosting.
  3. In a microwave safe bowl, add caramel and evaporated milk. Cook on high for 30 second increments, stirring in between each increment. Continue to microwave until caramel is smooth. Drizzle over coconut.
  4. Again, in a microwave safe bowl, add chocolate chips and shortening. Microwave as you did the caramel until chocolate is smooth. Drizzle over caramel.
  5. Let the caramel and chocolate cool. Serve and enjoy!

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