This wonderful delight was adapted from Chef in Training! Check out her blog, you’ll love it!!
Make sure you have a nice large sheet pan to make this crazy good cake! One like this is perfect!
Samoa Cookie Sheet Cake
Ingredients
Cake
- 2 cups flour
- 2 cups sugar
- ½ cup butter
- 1 cup water
- 4 Tablespoons unsweetened cocoa powder
- ½ cup shortening
- ½ cup buttermilk
- ½ teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
Frosting
- ½ cup butter
- ¼ cup plus 2 Tablespoons milk
- 2½ cups powdered sugar must be sifted!
- 1 teaspoon vanilla
- ⅛ cup Smuckers caramel sauce
Topping
- 3 cups coconut Toast on a sheet pan in the oven at 350 for about 15 minutes tossing frequently
- 11 ounces Kraft caramels
- 3 Tablespoons heavy cream
- ¾ cup milk chocolate chips
Instructions
Cake
- Grease 18x13x1 sheet pan with sides.
- In a pot, combine butter, water, cocoa and shortening. Bring to a boil and then add flour and sugar. Stir well.
- Add buttermilk, baking soda, eggs, and then vanilla. Stir.
- Pour into the pan and bake at 400 degrees for 15- 20 minutes.
Frosting
- In the microwave, bring butter and milk to a boil.
- Add in caramel sauce and then add powdered sugar and vanilla. Stir smooth.
- When cake comes out of oven, immediately poke holes in it with a fork and pour this on the hot cake.
- Sprinkle on the toasted coconut right away.
- In the microwave, melt the caramels and cream until smooth. Pour over the coconut.
- Melt the chocolate chips and drizzle all over the caramel. Let set before cutting.
- This was a bit challenging to cut but I had better luck with a serrated knife to "saw" through the ooey gooey goodness of the caramel!