Samoa Sheet Cake
Ingredients:
- flour - 2 cups
- sugar - 2 cups
- butter - 1/2 cup
- water - 1 cup
- unsweetened cocoa powder - 4 T
- shortening - 1/2 cup
- buttermilk - 1/2 cup
- baking soda - 1/2 tsp
- eggs - 2
- vanilla extract - 1 tsp
- Frosting --
- butter - 1/2 cup
- milk - 6 T
- powdered sugar - 3 cups
- vanilla extract - 1 tsp
- caramel topping ice cream topping (from jar) - 1/8 cup
- Toppings --
- toasted coconut - 2 1/2 cups
- caramels - 7 - 8 ounces
- evaporated milk - 1/8 cup
- milk chocolate chips - 3/4 cup
- oil - 1 tsp
Instructions:
Prepare toasted coconut -- line an 18 x 13 x 1 inch baking sheet with foil, spread coconut evenly over cookie sheet. Bake in a preheated 375 degree oven for 10 - 15 minutes, toss coconut, every 3 - 5 minutes, for all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown; set aside.
Prepare cake -- in a large bowl, combine flour and sugar; set aside.
In a sauce pan, combine butter, water, cocoa and shortening, bring to a boil. When mixture reaches a boil, add it to the flour mixture, stir to combine.
Add buttermilk, stir, add baking soda, stir, add eggs, stir, add vanilla, stir. Spread evenly in a greased 18 x 13 x 1 inch baking pan. Bake in a preheated 400 degree oven for 20 minutes. Remove from oven, with a fork poke holes all over top of cake. Immediately pour frosting over WARM cake.
Prepare frosting -- bring butter and milk to a boil. Stir in caramel sauce, add powdered sugar and vanilla, stir until smooth. Pour WARM frosting evenly over top. Immediately sprinkle warm frosting with toasted coconut.
Prepare topping -- melt together caramel and evaporated milk, cook and stir until caramel is smooth; drizzle over coconut. Melt together chocolate chips and oil, stir until chocolate in melted and smooth; drizzle over caramel.
Let caramel and chocolate drizzle set before cutting.
