Samoas Texas Sheet Cake – bakery

Samoas Texas Sheet Cake

Recipe for Samoas Texas Sheet Cake – Today, we’re sharing a
recipe for chunky-topped Samoas Texas Sheet Cake. The female scouts would
endorse this!

For Valentine’s Day last week, I published a delectable
recipe for Salted Caramel Chocolate Tarts. It is luxurious, opulent, and quite
refined.

I do, however, have another chocolate-caramel confection
that is equally amazing.

Our Samoas Texas Sheet Cake is a large, rich dessert that
makes a lot of food for a crowd and is ideal for gatherings. However, if you’re
only feeding two people, you’ll value the leftovers, I promise!

The layer of chocolate sheet cake is rich and soft but not
too sweet. This enables the top to be covered with a silky caramel blanket.
Following that, toasted coconut and chocolate are drizzled over the Samoas
Texas Sheet Cake, just like Samoan Girl Scout Cookies.

This is your lucky day if you can’t get enough of those
tiny, crunchy caramel-chocolate-coconut rings when the Girl Scouts visit.

Even if you have other Valentine’s Day plans, you must
create this easy Samoas Texas Sheet Cake this season.

It is an easy-to-make delicacy that you may bake and bring
to neighbourhood gatherings, church activities, or game night with friends.

A plain chocolate cake with all of this sticky-sweet
goodness on top is impossible to resist.

For the Texas Sheet Cake, you will need the following
ingredients:

•  2 cups all-purpose flour.
• • 2 cups of sugar in granules.
• • 1/3 cup unsweetened dark chocolate powder.
• Baking powder, 1 1/2 teaspoons.
• • One tablespoon of sea salt.
• • 1 teaspoon of granulated instant coffee.
• • 2 sticks of melted 1 cup unsalted butter.
• • 1 cup of buttermilk (or whole milk).
• • 2 eggs, big.
• • A teaspoon of vanilla extract.

For the topping for Samoa:

• • 1 can (14 ounces) of sweetened condensed milk.
• • 1 bag of 11 ounces of caramel squares.
• • 2 1/2 cups of sweetened coconut flakes.
• • 1/2 cup chocolate chips, miniature.

How to Prepare This Recipe for Girl Scout Cake

Instructions…

Set the oven to 350 degrees Fahrenheit. Nonstick baking
spray should be used to coat a 15.5 x 10.5-inch baking dish (or jelly roll
pan). Place aside.

Mix the first six dry ingredients for the cake batter in a
sizable mixing bowl (or with an electric mixer). Melted butter, milk, eggs, and
vanilla are all whisked in. A toothpick put into the centre of the cake should
come out clean after 22 to 25 minutes of baking. Pour the batter into the
prepared baking dish. Be fully cool before continuing. *The cake can crumble if
the oven door is opened before 22 minutes have passed.

While doing this, toss the coconut in a skillet over medium
heat until the majority of the flakes are golden brown. The coconut can also be
spread out flat on a baking sheet and heated to 350 degrees for 6 to 8 minutes
to toast it.

In a medium sauce pot, pour the sweetened condensed milk.
All of the caramel squares should be unwrapped and added to the pot. Once the
caramels have melted into the liquid, increase the heat to medium and whisk
often. After stirring and simmering for a few more minutes to thicken, turn off
the heat.

Spread out the caramel evenly after pouring it over the
cake’s top. Sprinkle the small chocolate chips and toasted coconut over the
caramel right away. To aid in the coconut’s incorporation into the caramel, tap
the pan on the counter.

Questions and Answers

HOW LONG IS THIS CAKE GOOD FOR?

This sheet cake can stay in the refrigerator for up to 10
days or out on the counter, covered, for up to three days. At room temperature,
it tastes the best.

INSTANT COFFEE: WHY ADD?

The instant coffee granules will contribute to enhancing the
cake’s chocolate flavour without overpowering it with coffee flavour.

CAN I REPLACE IT WITH FROSTING?

If you’d prefer, you can omit the caramel layer from the
cake’s top. I would use powdered or confectioners sugar to create a buttercream
icing.

Samoas Texas Sheet Cake:

luscious chunky-topped Recipe for Samoas Texas Sheet Cake:
Girl Scouts would like it!

Ingredients.

Regarding the Texas-Shape Cake:

• • Two cups of all-purpose flour.
• • 2 cups of sugar in granules.
• • 1/3 cup unsweetened dark chocolate powder.
• Baking powder, 1 1/2 teaspoons.
• • One tablespoon of sea salt.
• • 1 teaspoon of granulated instant coffee.
• • 2 sticks of melted 1 cup unsalted butter.
• 1.25 cups of whole milk.
• • 2 eggs, big.
• • A teaspoon of vanilla extract.

14 ounces of sweetened condensed milk (1 can) for the Samoa
Topping.

• • 1 bag of 11 ounces of caramel squares.
• • 2 1/2 cups of sweetened coconut flakes.
• • 1/2 cup chocolate chips, miniature.

Instructions.

1. Set the oven to 350 degrees Fahrenheit. Nonstick baking
spray should be used to coat a 15.5 x 10.5 inch baking dish (or jelly roll
pan). Place aside.

2. Combine the first six dry ingredients for the cake batter
in a large bowl. Melted butter, milk, eggs, and vanilla are all whisked in. A
toothpick put into the centre of the cake should come out clean after 22 to 25
minutes of baking. Pour the batter into the prepared baking dish. Cool to room
temperature before continuing.The cake can crumble if the oven door is opened
before 22 minutes have gone.

3. In the meantime, stir-fry the coconut until the majority
of the flakes are a golden-brown colour by heating the pan over medium heat.
The coconut might also be spread out flat on a baking sheet and heated to 350
degrees for 6 to 8 minutes to toast it.

4. Fill a medium sauce saucepan with the sweetened condensed
milk. All of the caramel squares should be unwrapped and added to the pot. Once
the caramels have melted into the liquid, increase the heat to medium and whisk
often. After stirring and simmering for a few more minutes to thicken, turn off
the heat.

5. Drizzle the caramel over the cake’s top and smooth it out
evenly. Sprinkle the small chocolate chips and toasted coconut over the caramel
right away. To assist the coconut in settling into the caramel, tap the pan on
the counter.

Notes.

NOTES: This cake keeps for up to three days covered on the
counter or for up to ten days in the fridge. At room temperature, it tastes the
best.