Tuesday, April 30, 2013

Samoa Cookie Cake


I think we can all agree that when Girl Scout Cookie season comes around
we all do a little happy dance.
Except, anyone else notice that it's a bit hard to find them?
Maybe it's just me and where I live,
but I never get them knocking on my door
or setting up tables outside of grocery stores.
Therefore, I guess I'll have to try and
recreate one of my favorite cookies... but into a cake!

Well, that's exactly what I did yesterday and it turned out to be AMAZING!
Beware, this cake takes pretty much all day to make, but it is so worth it... trust me.

Samoa Cookie Cake 
via: BetsyLife

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
 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
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
For the Topping:
1 1/2 cups toasted coconut
1/2 cup chocolate chips, melted
1. First thing you'll want to do is make the dulce de leche out of the sweetened condensed milk. There are two ways you can do this. The first way to make dulce de leche is to submerge the can of sweetened condensed milk (unopened) into a pot of boiling and let boil continually for 4 hours (you'll need to keep adding water to make sure the can stays submerged. The second way is to place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water, then cook on medium for 10 hours or on high for 7.
2. Once you have done either method in making the dulce de leche, let it completely cool.
3. While the dulce de leche is cooling, make the brown sugar batter. 
4. In a large bowl, cream butter and brown sugar until light and fluffy.
5. Add eggs, one a a time, beating well after each addition.
6. In a medium bowl, combine flour, baking powder, baking soda and salt.
7. 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.
8. In a separate bowl, make the chocolate batter. 
9. Cream sugar and oil together in a large bowl until light and fluffy.
10. Beat in egg, vanilla, and milk.
11. In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
12. Slowly add flour mixture to butter mixture until well combined.
13. Carefully stir in boiling water.

14. Grease and flour a bundt pan well and begin to pour the batter in. To get the marble effect of this 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.
15. Bake at 350 degrees for approximately 45-50 minutes, or until a toothpick come out clean when inserted into the center of the cake. 

16. Cool in the pan for 15 minutes, then remove from pan and let cool entirely.

17. While cake is cooling you can make the frosting. 
18. First step in making the frosting is to toast the coconut (toast both the frosting coconut and the topping coconut together to save time). Spread coconut on a baking sheet and toast in the oven on the "broil" setting until desired color is reached (this literally only take about a minute). Set aside to completely cool.

19. Beat cooled dulce de leche, butter, confectioners sugar, vanilla and salt for 3 minutes. So that it's nice a fluffy. 

20. Add in 1 cup toasted coconut.
21. Chill for 1 hour.
22. Frost the cake with dulce de leche frosting.
23. Top the cake with the remaining toasted coconut.

24. Melt chocolate chips on the stove top, stirring frequently.
25. Drizzle melted chocolate onto the top of the cake, but beware not to drizzle too much or else it will melt the frosting.
26. Enjoy!

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