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Samoa Sheet Cake

Servings: 12-15
Prep Time: 20 Min.
Cook Time: 15 Min.
Difficulty: Medium


  • 2 lg. Eggs, lightly beaten
  • 1/3 cup Hot fudge ice cream topping
  • 1/3 cup Salted caramel ice cream topping
  • 1 cup Unsweetened coconut, toasted
  • 1 Tbsp. Brandy, optional
  • 3 ½ cups Powdered sugar
  • 3 Tbsp. Unsweetened cocoa powder
  • 6 Tbsp. Milk
  • 1 tsp. Vanilla extract
  • 1 cup Coffee
  • ½ cup Sour cream
  • 1 tsp. Salt
  • 1 tsp. Baking soda
  • 2 cups Granulated sugar
  • 2 cups Unbleached all-purpose flour
  • 3 Tbsp. Unsweetened cocoa powder
  • 3 sticks Butter



Pre-heat oven to 350 degrees. Grease a NUCU Gold-Coated 18” x 13” x 1” Nonstick Sheet Pan with non-stick spray. In a 4.0-quart NUCU Sauce Pot over medium heat, combine coffee, 2 sticks of butter and 3 Tbsp. cocoa powder. When butter has melted, remove from heat.


Meanwhile, in a medium bowl, combine flour, sugar, baking soda and salt.


In another small bowl, combine sour cream, eggs and vanilla.


Add sour cream mixture to flour mixture and stir until a thick paste forms.


Slowly whisk hot coffee mixture into flour mixture until smooth. Pour batter into the greased pan and jiggle pan to even batter.


Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. While cake is baking, make frosting.


To make frosting, add milk, 1 stick of butter and cocoa powder to a 4.0-quart NUCU Sauce Pot. Cook until butter is melted. Slowly whisk in powdered sugar. Use a hand mixer to make mixture smooth. Stir in brandy.


Pour frosting evenly over warm cake. Spread frosting over any uncovered areas with a spatula or the back of a spoon.


Sprinkle coconut over frosting. Refrigerate for 30 minutes or until frosting has firmed up.  Drizzle caramel and hot fudge over cake.  Refrigerate until ready to serve.


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