Samoa Cake

This delicious cake makes all the steps to make it worth it. Ladies and Gents this will take you back to your childhood memories of eating those amazing Girl Scout Cookies.

Preheat your oven to 400F

For the cake you will need:

2 cups flour

2 cups sugar

1/2 cup butter

1 cup water

4 tablespoons cocoa powder

1/2 cup shortening

1/2 cup buttermilk

1/2 teaspoon baking soda

2 eggs

1 teaspoon vanilla extract

Before baking the cake, line a 18x13x1 inch cookie sheet with foil or parchement paper and spread 21/2 cups shredded sweetened coconut evenly over the cookie sheet. Put the cookie sheet in the oven. Keep an eye on the shredded coconut and every 2 minute toss it around so it doesn't burn. It will be a nice golden brown when done.

In a large bowl measure the flour and sugar.

In a medium sauce pan combine butter, water, cocoa powder and shortening. Bring to a boil. - This step will help bloom the cocoa powder for a deeper chocolate flavor. Then add it in the bowl with the flour/sugar mixture. Stir to combine. Add buttermilk, baking soda, eggs then vanilla in that order. Mix them in-between addition. Finally, pour cake batter in a 18x13 greased cake pan and bake for 20-25 min.

CARAMEL SAUCE...

1 cup brown sugar(packed tightly)

8 tablespoons butter

1/2 cup heavy whipping cream

2 tablespoons corn syrup

1 tablespoon vanilla extract

Put all your ingredients in a sauce pan or small pot over medium- low heat. Stir frequently until butter is completely melted. Increase the heat to medium- high and stir until it comes to a boil. Boil for two minutes (use a timer). Remove from heat after the two minutes are up. Sauce will thicken as it cools.

FROSTING...

1/2 cup of butter

6 tablespoons milk

3 cups powdered sugar

1 teaspoon vanilla extract

1/8 cup of caramel sauce

Cream butter then add the powdered sugar until combined. Add 6 tablespoons of milk and 1 teaspoon of vanilla extract. Stir until all combined. Finally, add the caramel sauce until you get a nice creamy consistency.

COCONUT TOPPING...

21/2 cups of toasted coconut

More caramel sauce for drizzling

3/4 cups milk chocolate chips(melted)

After cake is cooled frost your cake, after sprinkle your toasted coconut on the frosting. Finally, drizzle the remaining caramel sauce and melted chocolate over the shredded coconut and enjoy.

For all you wine lovers out there Cake pairs nicely with a Rioja wine

This will conclude our girl scout cookie week. We had so much fun making all these yummy treats. We hope you all had a great time following us as we wander through this life together. Enjoy.