Samoas Texas Sheet Cake

We’ve got a chunky-topped Samoas Texas Sheet Cake recipe for you today. The girl scouts would approve!

Last week I shared a decadent Salted Caramel Chocolate Tart recipe for Valentines Day. It’s rich, luscious, and very sophisticated.

However, is you are planning a casual dinner for Valentines Day, I’ve got another chocolate-caramel treat that is just as spectacular.

Our Samoas Texas Sheet Cake is a big chocolatey dessert, that feeds lots of people and is great for parties. Yet if you’re just cooking for two this Valentines Day, trust me, you’ll appreciate the leftovers!

The chocolate sheet cake layer is dark and tender, yet not overly sweet. This allows for a blanket of soft caramel to be draped over the top. Then the Samoas Texas Sheet Cake is covered with toasted coconut and chocolate, just like Samoas Girl Scout Cookies.

If you can’t get enough of those little crispy caramel-chocolate-coconut rings, when the Girl Scouts come around, this is your lucky day.

Even if you have other plans for Valentines Day, this simple Samoas Texas Sheet Cake is an absolute must-make this season.

It is a no fuss bake-and-take treat for neighborhood parties, church events, or game night with friends.

No one can resist a simple chocolate cake topped with all this sticky-sweet goodness.

I mean, just look at it!

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5 from 12 votes

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Samoas Texas Sheet Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Decadent chunky-topped Samoas Texas Sheet Cake Recipe - the Girl Scouts would approve!

Servings: 36 pieces

Ingredients

US Customary - Metric

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.

Notes

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.

 

Nutrition

Serving: 1slice, Calories: 236kcal, Carbohydrates: 34g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 28mg, Sodium: 125mg, Potassium: 131mg, Fiber: 0g, Sugar: 27g, Vitamin A: 220IU, Vitamin C: 0.3mg, Calcium: 67mg, Iron: 0.7mg

Course: Dessert

Cuisine: American

Author: Sommer Collier

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