Don’t you just love Samoa’s? It is Girl Scout cookie season again and that just makes me think Samoa anything will be good. In the past I have made Homemade Samoa cookies, and Mini Samoa Cheesecakes. Today, it is just one of the most deliciously moist chocolate cakes ever that is just full of all the good stuff you love in a Samoa cookie!
I used the same chocolate cake recipe that I have used in my Gooey Chocolate Skillet Cake Ice Cream Sundae. I just doubled the recipe to fit into a 9×13 baking dish. Then I used the frosting and topping ideas from the blog Chef in Training to make it all “Samoa”! The result was an incredibly moist,chocolate cake with the fabulous caramel frosting, toasted coconut, and caramel and chocolate drizzles. I made it to take to the potluck at church last Sunday and it was totally consumed. Probably a good thing to keep this much temptation away from me!
Ingredients:
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- Dash of salt
- 1/2 cup butter
- 1 cup water
- 1/4 cup cocoa
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
Frosting:
- 1/2 cup butter
- 6 Tablespoons milk
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 + cup caramel sauce, I used caramel ice cream topping in the jar
- 2 1/2 cups toasted coconut, See instructions below for how to make it
- 8 ounces caramel candies, (I used Kraft Caramel cubes)
- 2 tablespoons milk
- 3/4 cup milk chocolate chips that have been melted with shortening (I used Ghiradelli chocolate melting wafers)
Directions:
Before making the cake, spread shredded sweetened coconut evenly into a dry skillet.
Cook on a medium heat until coconut begins to turn lightly brown. Stir often and be careful not to burn. (You can also do this step in the oven on a baking sheet at 375 degrees if you choose). Coconut is done when it turns golden brown.
In a large mixing bowl, measure flour, sugar, baking soda and salt. Set aside.
In a medium sauce pan, combine butter, water, cocoa and oil. Bring to a boil.
Once mixture reaches a boil, add it to the flour mixture and stir to combine.
Add buttermilk, eggs, and vanilla, mixing well.
Pour into a greased 9×13 baking dish.
Bake at 350 degrees for approximately 40-45 minutes. (May take a little longer).
While cake is baking, make the frosting.
In a medium pan, combine butter and milk. Bring to a boil.
Stir caramel sauce, then powdered sugar and vanilla; stirring until smooth.
After cake has baked, remove from oven and poke holes in the hot cake with a fork.
Pour frosting evenly over top.
Immediately sprinkle the top of warm frosting with toasted coconut.
In microwavable bowl, add caramels and milk. Cook on high in 30 second increments, stirring regularly until melted and smooth. Drizzle over coconut.
In another microwavable bowl, add chocolate chips and shortening or the chocolate melting wafers. Microwave on high in 30 second increments, stirring until the chocolate is melted. Drizzle over caramel.
Let Caramel and Chocolate drizzle set before cutting into it.
Recipe adapted from Chef in Training
