Samoa Sheet Cake

Cake

2 cups flour

2 cups sugar

½ cup butter

1 cup water

4 TBS cocoa

½ cup shortening

½ cup buttermilk

½ tsp baking soda

2 eggs

1 tsp vanilla

FROSTING

½ cup butter

6 TBS milk

2-½ cups powdered sugar

1 tsp. vanilla

⅛ cup caramel sauce, I used caramel ice cream topping in the jar

Additional Toppings

2-½ cups toasted coconut, See instructions below for how to make it

7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel

⅛ cup evaporated milk

¾ cup milk chocolate chips

1 teaspoon shortening or oil

1.  Before making the cake, line an 18x13x1 inch cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet. Bake at 375°F for 10 to 15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown.  Set aside to cool.

2. In a large mixing bowl, measure flour and sugar. Set aside.

3. In a medium saucepan, combine butter, water, cocoa and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.

4. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.

5. Pour into a greased 18x13x1 inch cookie sheet and bake at 400° F for about 20 minutes.

Frosting:

6. In a medium microwave safe bowl, combine butter and milk and bring to a boil. Stir in caramel sauce and then add powdered sugar and vanilla and stir until smooth.

7. After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over top. Immediately sprinkle with top of warm frosting with toasted coconut.

8. In microwavable bowl, add caramel and evaporated milk and cook on high in 30 second increments, string in between each increment. Continue to cook and stir until caramel is smooth. Drizzle over coconut.

9. In another microwavable bowl, add chocolate chips and shortening (or oil). Microwave on high in 30 second increments, stirring in between each increment until the chocolate in melted. Drizzle over caramel.

10. Let Caramel and Chocolate drizzle set before cutting into it.

From Chef-In-Training