Samoa Cake

I thought that it was time for a recipe for this blog, so here is my Samoa Cake recipe. A little back-story on this cake. I love Samoa's and once I finished all my girl scout Samoa's I was sad that there was no more, so my search began for a substitute and it came in a cake form. The Samoa cake is like a freaking Samoa cookie but better cause it’s a cake. I knew I had to try the cake, so I grabbed my keys and headed to Safeway in search of all the things I needed for this cake. I got home and put myself to work. After a long night of figuring out what I was doing and being impatient, the cake was finally done. I got out the knife and sliced me up some cake and I was unimpressed. After spending so much time on it I thought it would be better than it was. I knew I needed to try again and an opportunity soon came up. My mom was in charge of getting desserts for an auction, so she asked me to make the cake, because she enjoyed it more than me. I made the cake for a second time. Not being able to test it at the end almost killed me. It was off to the auction and at the end of the night I got texts telling me that it was amazing and that it sold for $250. Now just today my mom tells me I get to make this cake again for another auction. This time it is even more important and the auction is a huge deal. Stay tuned for what happens with it. 

Samoa Cake:

For the Brown Sugar Batter

·       1 stick of butter, softened

·       1 cup of dark brown sugar

·       2 eggs

·       3/4 cup all-purpose flour

·       3/4 tsp baking powder

·       1/2 tsp baking soda

·       1/4 tsp salt

·       1/2 cup whole milk

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one a a time, beating well after each addition. In a medium bowl, combine flour, baking powder, baking soda and salt. Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture. Set batter aside

For the Chocolate Batter

·       1 cup sugar

·       1/4 cup oil

·       1 egg

·       1 tsp vanilla

·       1/2 cup milk

·       3/4 cup + 2 T all-purpose flour

·       1/2 cup + 2 T cocoa powder

·       3/4 tsp baking powder

·       1/2 tsp baking soda

·       1/2 tsp salt

·       1/2 cup boiling water

Cream sugar and oil together in a large bowl until light and fluffy. Beat in egg, vanilla, and milk. In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt. Slowly add flour mixture to butter mixture until well combined. Carefully stir in boiling water. Preheat oven to 350 Degrees. Grease and flour a bundt pan well. This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter. Alternate until both batter bowls are empty. Tap bundt pan on the counter a couple times to remove bubbles. Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes) Cool in the pan for 15 minutes, then remove from pan and let cool entire

 For the Frosting

·       1 can of sweetened condensed milk **Or substitute canned dulce de leche

·       1/2 cup confectioners sugar

·       2 T vanilla extract

·       2 sticks butter, softened

·       1/2 tsp salt

·       1 cup toasted coconut

Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water. Cook on medium for 10 hours or on high for 7. *Alternatively, boil the whole, unopened can on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours. Let it cool. Heat oven to 350 degrees. Spread coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes). Beat cooled cooked condensed milk (or dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour

  For the topping

·       1 1/2 cups toasted coconut

·       1/2 cup chocolate chips, melted

Frost the cake with dulce de leche frosting Toast remaining coconut and press into the sides and top of the frosted cake. Melt chocolate chips in the microwave at 30 second intervals, stirring frequently. Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 inch up from the corner, and drizzle stripes on the cake.

 

First Time I made it. The rest went in to trash. 

This cake is ready for the auction!