Samoas Texas Sheet Cake

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

Decadent Samoas Texas Sheet Cake Recipe
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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.

Best Samoas Texas Sheet Cake Recipe

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!

Making Samoas Texas Sheet Cake Recipe

How to Make Samoas Texas Sheet Cake Recipe

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.

The Best Samoas Texas Sheet Cake Recipe

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.

Tender Samoas Texas Sheet Cake Recipe

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

I mean, just look at it!

Perfect Samoas Texas Sheet Cake Recipe

Samoa Texas Sheet Cake Recipe
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5 from 1 vote

Samoas Texas Sheet Cake

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

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

Servings: 36 pieces
Nutrition Facts
Samoas Texas Sheet Cake
Amount Per Serving (1 slice)
Calories 236 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 28mg 9%
Sodium 125mg 5%
Potassium 131mg 4%
Total Carbohydrates 34g 11%
Dietary Fiber 0g 0%
Sugars 27g
Protein 3g 6%
Vitamin A 4.4%
Vitamin C 0.4%
Calcium 6.7%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

For the Texas Sheet Cake:
For the Samoa Topping:

Instructions

  1. 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.

  2. 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.

  3. 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.
  4. 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.
  5. 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.

Recipe 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.

 

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15 comments on “Samoas Texas Sheet Cake

  1. Pingback: 15 Mouth-Watering Girl Scout Cookie Recipes | Domestically Creative

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  3. CarrollWCposted November 4, 2017 at 1:39 pm Reply

    I would love to make this, but I don’t have a 10×15 pan. Obviously I would have to adjust the 
    Baking time, but which size would work best – half-sheet pan, 9×13 or 11×7?

    Thanks for your help!

    PS I got here from foodie with family

    • Sommerposted November 6, 2017 at 8:36 am Reply

      Hi Carroll,

      I would go with two 11X7 pans, or the 9X13 baking dish. With the 9X13, it will need a little longer to bake.

      I’m glad you found us! :)

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  9. Mary // chattavore.composted February 12, 2017 at 3:51 pm Reply

    Is there any chocolate thing that cannot be improved upon by being “Samoa-d”? Certainly not a cake, as you have proven here. This looks absolutely amazing.

  10. Emily @ Life on Foodposted February 11, 2017 at 2:46 pm Reply

    This cake looks divine. I love everything about it except that I would probably eat the whole thing on my own. Love!

  11. Julie @ Running in a Skirtposted February 9, 2017 at 2:01 pm Reply

    This cake looks amazing!!! The icing is genius. Gorgeous as always!

  12. Maria Lichtyposted February 8, 2017 at 4:08 pm Reply

    Love all that coconut and caramel!

  13. Gregposted February 8, 2017 at 8:23 am Reply

    Thanks for the great looking recipe, Sommer. Love your web site. Had a question about the recipe. I look forward to trying the recipe out. Hits all my boxes, coconut, caramel, chocolate and butter. However, I don’t happen to have some of the ingredients on hand, specifically the cake ingredients, and was curious, would a box cake work, more importantly, would one box cake, prepared according to directions, do the job or would I need more than one.

    Keep up the good work.

    Greg

    • Sommerposted February 9, 2017 at 8:39 pm Reply

      Hi Greg!

      You can definitely use a boxed cake mix, but I like to think my homemade cake is better. ;)