5.0 from 42 votes
Samoas Texas Sheet Cake
This chunky-topped Samoa Texas sheet cake recipe features a decadent chocolate cake with layers of caramel, toasted coconut, and chocolate chips. The girl scouts would approve!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 36 pieces
Calories: 236 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Texas Sheet Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/3 cup dark cocoa powder, unsweetened
- 1 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon instant coffee granules
- 1 cup unsalted butter, melted (2 sticks)
- 1 cup whole milk
- 2 large eggs
- 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 sweetened shredded coconut
- 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.
Cup of Yum
Notes
- This Samoa 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.
Nutrition Information
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
(4%)
Fiber
0g
(0%)
Sugar
27g
(54%)
Vitamin A
220IU
(4%)
Vitamin C
0.3mg
(0%)
Calcium
67mg
(7%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 36pieces
Amount Per Serving
Calories 236
% 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.