Stephanie’s Mom-in-law’s Chocolate Samoa Sheet Cake

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SamoaFinal
Growing up in a family where birthdays were a smaller celebration it was a big adjustment when I married into my husband’s American family. Birthdays are HUGE, sometimes a week… or two – a long event with a lot of great traditions. The birthday banner goes up in the kitchen, you get to pick out your own delicious, overly sweet “birthday cereal” that is yours and only yours; most importantly of all, you get to pick a meal in which my talented mother in law makes- whatever you want. For my birthday, I was particularly excited about this dessert… never made before, Samoa Chocolate Sheet Cake, oh baby! For those of you not familiar with Samoa Cookies, they are sold in the States through girls scouts as a fundraiser. Cookie, meets toasted coconut, meets dark chocolate; they are incredible! When I came across this recipe for Samoa Chocolate Sheet Cake, I knew this was my birthday dessert. Chocolate sheet cake topped with the delicious topping from the Samoa cookies- heaven in cake form. Thank you, Sharlene Wiebe, for being an incredible baker and making one of the best cakes I have ever had. A little extra work for this cake, but with Valentine’s Day quickly approaching (hint) this would make the perfect, indulgent dessert for the evening.

Ingredients

THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup boiling water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla (Madagascar Vanilla is a Market favourite!)

 THE FROSTING:
½ cup butter
6 Tablespoons milk
3 cups powdered sugar
1 teaspoon vanilla
⅛ cup caramel sauce, I used caramel ice cream topping in the jar
Additional Toppings:
2½ cups toasted coconut
7 to 8 ounces caramel
⅛ cup evaporated milk
¾ cup milk chocolate chips
1 teaspoon shortening or oil

Method

FOR THE CAKE:
Note: I use an 18×13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

FOR THE FROSTING:
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 the cake cook slightly in order for the cake and topping to firm up.