Chocolate Cake Delight
Chocolate Cake Delight! The best (and easiest) chocolate cake recipe made in a sheet pan and covered in warm chocolate frosting, caramel, coconut, and nuts.
It the easiest chocolate cake to make, and perfect for a party or potluck.
My daughter, Andie has been playing softball since she was 6 years old and she loves it! She has been hurt so many times that you would think that she wouldn’t want to play anymore but that’s not the case.
In February, she was playing in a tournament a week before high school tryouts and she broke her thumb playing catcher.
She still made the team but was only able to play in a few games before we learned that she had to have surgery and have pins put into her thumb to stabilize the broken bone.
She never wants to let anyone down and she still wanted to be part of the team, so the other night, we had a softball team dinner.
We love it when good, cute girls come to our house, it’s the best! My grandmas were lunch ladies back in the day and used to make yummy cakes like this all the time.
I love to try out new recipes when we have a get together because you have so many people together that can give you their opinion.
This is a no-fail recipe and will be a hit at any gathering.
2 cups flour
2 cups of sugar
1/2 cup butter
1 cup of water
4 Tablespoons cocoa
1/2 cup shortening
1/2 cup buttermilk
1/2 teaspoon baking soda
2 teaspoons vanilla
1/2 cup butter
6 Tablespoons milk
3 cups powdered sugar
2 teaspoons vanilla
1/8 cup caramel sauce- recipe below
2 1/2 cups toasted coconut, see instructions below to toast
1/2 cup caramel
3/4 cup chocolate chips
1 teaspoon shortening or oil
1/2 cup slivered almonds
- In the first step, preheat the oven to 375 degrees and line a cookie sheet with foil, and spread out the shredded coconut evenly over the sheet.
- Bake for 10 to 15 minutes, checking and tossing coconut regularly. If you keep moving it the coconut won’t burn. When the coconut is golden brown, it’s done! Now, turn your oven to 400 degrees.
- In a mixing bowl, combine the flour and sugar and then set aside.
- In a saucepan, combine the butter, water, cocoa, and shortening. Bring to a boil. After the mixture reaches a boil, add this to the flour mixture and stir to combine.
- Add the buttermilk, then the baking soda, and then the eggs. Next will be the vanilla, make sure to mix in between each addition. Pour into a greased cookie sheet and bake at 400 degrees for 20 minutes.
- Frosting: In a microwave-safe bowl, combine butter and milk and bring to a boil. Stir caramel sauce (recipe below), and then add the powdered sugar and the vanilla. Stir until smooth.
- Once, the cake is done, remove it from the oven and poke holes with a fork. Pour the frosting evenly over the top. Next, sprinkle with the toasted coconut.
- Drizzle the 1/2 cup of caramel onto the coconut. In a microwavable bowl, add chocolate chips and shortening. Microwave on high in 30-second increments, stirring in between until smooth. Drizzle chocolate over the caramel and then sprinkle the almonds. Let everything cool and become firm before cutting.
Caramel sauce recipe:
1 stick butter
1 cup brown sugar
1 cup of corn syrup
1 can sweeten condensed milk
- In a large saucepan combine butter, brown sugar, and corn syrup on medium heat until everything has melted and the mixture comes to a boil.
- Reduce to low heat and add the sweetened condensed milk. Stir continuously for about 5 minutes.