Samoas Texas Sheet Cake
Recipe for Samoas Texas Sheet Cake: Today, we are going to provide you with a recipe for Samoas Texas Sheet Cake that has a chunky topping. The Girl Scouts would provide their stamp of approval.
The recipe for the delectable Salted Caramel Chocolate Tart that I created for Valentine’s Day was posted here last week. It is sumptuous, delectable, and exhibits a high level of refinement.
On the other hand, I have another chocolate caramel delight that is equally as spectacular as the first.
Our Samoas Texas Sheet Cake is a massive chocolatey dessert that is perfect for catering to large groups of people and serving at gatherings of all kinds. If, on the other hand, you are only going to be cooking for the two of you, trust me when I say that you will value the leftovers!
The chocolate sheet cake layer is dense and tender, yet it does not have an excessively sweet flavour. Because of this, a blanket of soft caramel can be stretched over the top of the cake. After that, the Samoas Texas Sheet Cake is finished off with a topping of toasted coconut and melted chocolate, just like the Samoas Girl Scout Cookies.
If you really can’t get enough of those little crispy caramel-chocolate-coconut rings, then today is your lucky day because the Girl Scouts are in the neighbourhood.
Even if you already have something else planned for Valentine’s Day, you should still prepare this straightforward Samoas Texas Sheet Cake since it is an absolute necessity for the holiday season.
It is a simple dessert that can be baked and transported, making it ideal for potlucks, church gatherings, or game nights with friends.
A straightforward chocolate cake that is topped with all of this gooey, sugary delight is something that no one can refuse.
What Components You Will Need to Have
- IN ORDER TO COMPLETE THE TEXAS SHEET CAKE:
- 2 cups all-purpose flour \s2 cups granulated sugar
- 1/3 cup unsweetened cocoa powder, dark chocolate
- 1 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon of coffee granules for instant coffee
- 1 cup unsalted butter, melted (2 sticks)
- 1 cup of undiluted milk (or buttermilk)
- 2 big eggs
- 1 tablespoon vanilla extract
- IN ORDER TO COMPLETE THE SAMOA TOPPING:
- Sweetened condensed milk to the amount of 14 ounces (1 can)
- 11 ounces caramel squares (1 bag)
- 2 and a half cups of shredded sweetened coconut
- 1/2 cup tiny chocolate chips
How to Make this Girl Scout Cake Recipe
Put the oven on to preheat at 350 degrees F. Prepare a baking dish (or jelly roll pan) that measures 15.5 by 10.5 inches by spraying it with nonstick baking spray. Put aside.
Mix the first six dry ingredients for the cake batter in a large mixing basin (or using an electric mixer, if you prefer). Mix in the melted butter, milk, eggs, and vanilla. After you have prepared the baking dish, pour the mixture into it and place it in the oven for 22 to 25 minutes, or until a toothpick put into the middle of the cake comes out clean. Before continuing, make sure everything is absolutely cool. *If you open the door of the oven before the cake has cooled for 22 minutes, the cake may fall apart.
While that is happening, brown the coconut by tossing it in a skillet set over medium heat until the majority of the shredded coconut is a golden colour. Or, you might lay the coconut out in a single layer on a baking sheet and then roast it in an oven preheated to 350 degrees for six to eight minutes.
Place the sweetened condensed milk in a sauce pot that is medium in size. Unwrap each caramel square and place it in the saucepan once it has been unwrapped. Adjust the temperature to medium and whisk the mixture often until the caramels have completely melted into the sauce. After giving it a stir and continuing it boil for a few more minutes to thicken it, take it off the heat.
When pouring the caramel over the top of the cake, evenly distribute it so that it covers the entire surface. As soon as you’ve finished spreading the caramel, sprinkle the toasted coconut and small chocolate chips on top. Tap the bottom of the pan against the countertop to assist the coconut in dispersing throughout the caramel.
Below you can find the full recipe for the Samoas Texan Sheet Cake. Enjoy!
Frequently Asked Questions
HOW LONG DOES THIS CAKE LAST?
This sheet cake can be stored on the counter top for up to three days if it is covered, or it can be stored in the refrigerator for up to ten days. It had the finest flavor when it was at room temperature.
WHY SHOULD WE ADD IMMEDIATE COFFEE?
The instant coffee granules, while not leaving a strong coffee flavour behind, will serve to accentuate the chocolate flavour of the cake.
WHAT ABOUT FROSTING? CAN I USE THAT INSTEAD?
If you do not want a layer of caramel on top of the cake, that option is available to you. Confectioners’ sugar, often known as powdered sugar, is what I would use to make a buttercream frosting.
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The nutritional information for this sweet dish, including the number of calories, carbohydrates, protein, cholesterol, sodium, potassium, fibre, vitamin C, and calcium percentages, can be found in the printable recipe card that can be found below.
Samoas Texas Sheet Cake
Decadent chunky-topped Samoas Texas Sheet Cake Recipe – the Girl Scouts would approve!
- Preheat the oven to 350 degrees F. Spray a 15.5 X 10.5 inch baking dish (or jelly roll pan) with nonstick baking spray. Set aside.
- In a large bowl, mix the first 6 dry ingredients for the cake batter. Whisk in the melted butter, milk, eggs, and vanilla. Pour the batter in the prepared baking dish and bake for 22-25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool completely before proceeding. *Do not open the oven door before 22 minutes have passed or the cake might collapse.
- Meanwhile, toast the coconut by stirring in a skillet over medium heat, until most of the shreds are golden-brown. You could also spread the coconut flat out on a baking sheet and toast it in a 350 degree oven for 6-8 minutes.
- Pour the sweetened condensed milk in a medium sauce pot. Unwrap all the caramel squares and add them to the pot. Turn the heat on medium and stir continually until the caramels have melted into the mixture. Stir and simmer a few minutes longer to thicken, then remove from heat.
- Pour the caramel over the top of the cake and spread out evenly. Immediately sprinkle the toasted coconut and mini chocolate chips over the caramel. Tap the pan on the counter top to help the coconut settle into the caramel.
- NOTES: This cake can sit out on the countertop, covered, for up to three days, or in the refrigerator for up to 10 days. It tasted best at room temperature.
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