Samoa Sheet Cake
Samoa Sheet Cake might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains roughly 3g of protein, 17g of fat, and a total of 444 calories. This recipe serves 24 and costs 60 cents per serving. This recipe from Lemon Sugar requires baking soda, caramel sauce, shortening, and milk. 31 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is rather bad. If you like this recipe, take a look at these similar recipes: Mom’s Retro Chocolate Sheet Cake (aka Texas Sheet Cake), Samoan Icebox Cake, and Samoa Bundt Cake.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon baking soda
½ cup butter
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!)
Caramel sauce ice cream topping
⅛ cup caramel sauce, I used caramel ice cream topping in the jar
4 Tablespoons cocoa powder
2 eggs
2 cups all-purpose flour
Hot fudge ice cream topping
6 Tablespoons milk
3 cups powdered sugar
¼ teaspoon salt
½ cup shortening
2 cups sugar
3 cups sweetened, shredded coconut, toasted
1 stick (1/2 cup) unsalted butter
1 teaspoon vanilla
2 teaspoons vanilla extract
1 cup water
Equipment:
oven
frying pan
sauce pan
whisk
bowl
microwave
Cooking instruction summary:
Preheat oven to 400 degrees (F).Grease a half sheet pan (approx 18x13) and set aside.In a medium, heavy-bottomed saucepan over medium heat, melt butter and shortening together.Once mostly melted, add water and cocoa powder. Use a wire whisk to stir until smooth. Remove from heat.In a large bowl, combine flour and sugar.Pour warm chocolate mixture over the flour mixture, and beat on low speed until just combined.Add buttermilk, eggs, vanilla and baking soda, and beat until completely combined and smooth.Pour into greased sheet pan, and bake for 18-20 minutes.Immediately poke holes in the top of the cake and allow to cool slightly while you prepare frosting.Toast coconut in a dry skillet over medium heat until golden brown, stirring constantly. Set aside.In a medium microwave safe bowl, combine butter and milk and bring to a boil.Add cup caramel sauce and powdered sugar and vanilla and stir until smooth.Pour frosting evenly over top of cake.Immediately sprinkle with top of warm frosting with toasted coconut.Drizzle generously with chocolate and caramel topping.Enjoy!
Step by step:
1. Preheat oven to 400 degrees (F).Grease a half sheet pan (approx 18x1
2. and set aside.In a medium, heavy-bottomed saucepan over medium heat, melt butter and shortening together.Once mostly melted, add water and cocoa powder. Use a wire whisk to stir until smooth.
3. Remove from heat.In a large bowl, combine flour and sugar.
4. Pour warm chocolate mixture over the flour mixture, and beat on low speed until just combined.
5. Add buttermilk, eggs, vanilla and baking soda, and beat until completely combined and smooth.
6. Pour into greased sheet pan, and bake for 18-20 minutes.Immediately poke holes in the top of the cake and allow to cool slightly while you prepare frosting.Toast coconut in a dry skillet over medium heat until golden brown, stirring constantly. Set aside.In a medium microwave safe bowl, combine butter and milk and bring to a boil.
7. Add cup caramel sauce and powdered sugar and vanilla and stir until smooth.
8. Pour frosting evenly over top of cake.Immediately sprinkle with top of warm frosting with toasted coconut.
9. Drizzle generously with chocolate and caramel topping.Enjoy!
Nutrition Information:
covered percent of daily need
