Samoas Texas Sheet Cake
User Reviews
5
Samoas Texas Sheet Cake
Description
Samoas Texas Sheet Cake starts with a classic chocolate cake batter using cocoa powder, melted butter, milk, and eggs, baked until just set to ensure moistness. The topping is prepared by melting caramel squares into sweetened condensed milk, creating a creamy caramel base. Sweetened shredded coconut is toasted to bring out a golden color and toasted flavor before being combined with mini chocolate chips into the caramel. After the cake cools, the caramel-coconut mixture is spread over it, producing a rich, chewy layer that complements the chocolatey cake beneath.
The recipe requires about 25 minutes baking for the cake and additional time to melt and combine the topping ingredients. The finished dish offers a mix of soft cake and sticky caramel textures with a hint of toasted coconut for bite. It can be served at room temperature, making it convenient for warm-weather gatherings or as an indulgent treat with coffee.
Note that opening the oven too soon during baking may cause the cake to collapse, so it’s best to wait at least 22 minutes before testing doneness. Additionally, the cake can be stored covered at room temperature for up to three days or refrigerated for up to ten days without significant loss of texture or flavor, maintaining its moist crumb and rich topping.
Ingredients
For the Texas Sheet Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/3 cup cocoa powder unsweetened, dark
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt sea salt
- 1 teaspoon instant coffee
- 1 cup unsalted butter melted (2 sticks
- 1 cup milk whole
- 2 egg large
- 1 tablespoon vanilla extract
For the Samoa Topping:
- 14 ounces sweetened condensed milk (1 can)
- 11 ounces caramel squares (1 bag)
- 2 1/2 cups coconut sweetened shredded
- 1/2 cup mini chocolate chips
Instructions
- 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
- Allow the cake to cool completely before adding the caramel-coconut topping to prevent melting and slipping.
- Toast coconut carefully to achieve even golden color without burning, using a skillet or oven.
- Do not open the oven before 22 minutes of baking to avoid the cake collapsing.
- Store the cake covered at room temperature for up to three days or refrigerate for up to ten days; it tastes best at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36pieces
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 236kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 125mg | 5% |
| Potassium | 131mg | 3% |
| Fiber | 0g | 0% |
| Sugar | 27g | 54% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 67mg | 7% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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