This Samoa Cookies Sheet Cake includes a rich chocolate sheet cake base, a layer of caramel coconut frosting, dark chocolate drizzle and samoa cookies on top!
Prep Time20 minutesminutes
Cook Time20 minutesminutes
Cool Time20 minutesminutes
Total Time1 hourhour
Ingredients
Cake:
1cup (2 sticks)unsalted butter, melted and cooled for 5 minutes
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Instructions
Preheat oven to 350°F. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.
In a large bowl, whisk together melted butter, milk, sour cream and sugar. Whisk in egg and vanilla extract. Then whisk in flour, cocoa powder, baking soda and salt.
Pour batter into prepared jelly roll pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool for 10 minutes then start on the caramel coconut frosting.
Caramel Coconut Frosting:
In a large saucepan combine evaporated milk, brown sugar, granulated sugar, egg yolks and butter.
Cook over medium heat, stirring constantly, until thick, about 10 minutes. (You want a thick syrup consistency.)
Remove from heat and whisk in vanilla extract and salt. Stir in coconut. Let cool for 10 minutes before spreading on cake.
To garnish cake, melt semi sweet chocolate chips according to package directions. Drizzle on top of cake (using a piping bag or a ziplock bag with the tip cut off for a cleaner look) and then top with Samoa cookies.