Samoa Sheet Cake

We're going to a barbecue tonight so anytime I can take a recipe I want to put on my blog is great because then we won't eat it all ourselves. This is a great dessert to take to a large gathering. It serves 35 two inch squares and it is really yummy. I think that I have said enough. Enjoy.

Preheat oven to 400 degrees.

Ingredients For Cake:
1/2 cup butter
1/2 cup plain shortening (the kind in a can)
2 cups sugar
2 eggs
2 cups flour
4 Tablespoons cocoa
1/2 teaspoon baking soda
1 cup boiled water
1/2 cup sour milk or buttermilk
1 teaspoon vanilla

Frosting:
1/2 cup butter
6 Tablespoons milk
3 cups powdered sugar
1 teaspoon vanilla
1/8 cup salted or plain caramel. (I used salted caramel from Trader Joe's but you can also use caramel ice cream topping in a jar.)

In a medium saucepan combine butter and milk and bring to a boil. Stir in caramel sauce and then add powdered sugar and vanilla and stir until smooth.


Toppings:
1 1/2  cups coconut for top of bars, toasted (see below on toasting)
1/2 cup finely chopped pecans (for top of cake)
3/4 cup MILK chocolate chips & 1 teaspoon shortening (for drizzle on cake)
Caramel drizzle


Directions:
1. Cream butter and shortening. Add sugar and blend until fluffy.

2. Add eggs and beat until combined well.

3. In separate bowl whisk flour, cocoa, and baking soda. Add to butter mixture.

4. Boil water.

5. Add milk and vanilla to cake batter and blend well. Add hot water to mixture and blend well.

6. Pour into sprayed sheet pan (18x13x1) and bake on 400 degrees or about 20 minutes. Remove from oven and set aside.

7. Toast coconut in oven (400 degrees) for about 5 minutes or so. Check and toss every minute. WATCH CLOSELY SO IT DOESN'T BURN. You want it golden brown.

8. Make frosting, instructions above.  Poke holes with fork into cake and pour frosting on top and smooth.

9. Sprinkle toasted coconut and pecans on top of warm frosting.

10. Drizzle some caramel topping over toasted coconut and pecans. You will need to heat it a little. I used The Trader Joe's salted caramel.

11. In microwaveable bowl, add chocolate chips and shortening. Microwave on high for 30 second increments, stiring in between each increment until the chocolate is melted and smooth. Drizzle over toppings on bars. It took one minute for mine.

LET CAKE AND CHOCOLATE DRIZZLE SET BEFORE CUTTING.


Inspiration from Chef in Training.