Samoa Cookie Sheet Cake

bakingwithblondie.com

Traci Richter

Just a wife and mom trying to navigate meals!

subheading: SHORTBREAD COOKIE CRUST:

3 cups shortbread cookie crumbles, pulse the shortbread cookies into a powder and then measure the three cups

5 Tablespoons unsalted butter, melted

subheading: CHOCOLATE CARAMEL CAKE:

1 cup buttermilk, room temperature

⅔ cup sour cream , room temperature

3 whole eggs, room temperature

⅓ cup vegetable oil

1 Tablespoon vanilla

1 teaspoon caramel extract/emulsion

¼ cup cocoa powder

1 15.25oz Box Chocolate Cake Mix (I used Dark Chocolate Fudge from Duncan Hines)

subheading: TOASTED COCONUT CARAMEL FILLING:

3 cups toasted coconut

14oz can sweetened condensed milk

⅔ cup caramel sauce (either homemade or store-bought)

subheading: CARAMEL BUTTERCREAM:

1 ½ cup (or three sticks) unsalted butter, left out at room temperature for 10 minutes

1 pinch salt

1 Tablespoon pure vanilla

1 teaspoon caramel extract/emulsion

¼ cup heavy cream , plus more to thin it out if needed

7 to 8 cups powdered sugar

subheading: CHOCOLATE GANACHE DRIZZLE:

1 cup chocolate melts

½ cup heavy cream

subheading: Equipment:

9×13 sheet pan

1M Piping Tip

squeeze bottle

angled icing spatula

Directions at bakingwithblondie.com

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