B.L.T. Pasta Salad
It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
June 11, 2022 No Comments
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Friends, I don’t know if you’re ready for this one. We are in peak Girl Scout Cookie Season, and I was inspired to make a super fun recipe inspired by one of my favorite Girl Scout Cookies, the Samoa. I opted to do an angel food cake because I wanted a lighter base. Chocolate and caramel while super delicious, could also be really heavy on a more denser cake. I wanted this to be heavenly in taste AND texture. I used Ina Garten’s angel food cake recipe because I think it’s pretty fabulous. The fluffy cake gets dressed with a light layer of whipped marshmallow frosting, drizzled with homemade caramel sauce, smothered in toasted coconut, gets another layer of caramel sauce, and finally – striped with melted chocolate. It’s light, fluffy, crunchy, and chewy and tastes just like a Samoa cookie, but even better! You’re welcome.
Ingredients:
Angel Food Cake:
2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
Marshmallow Frosting:
1, 7.5oz container of Marshmallow Fluff
1 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1 + 1/2 tablespoons milk
2 + 1/4 cup powdered sugar
Toppings:
1 + 1/2 14oz bags of shredded coconut (sweetened)
1-2 cups semi-sweet chocolate
My Caramel Sauce (linked here)
Instructions:
1. Prepare the caramel sauce and set aside to cool.
2. Preheat the oven to 350 degrees F. Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
3. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla, continue to whisk until very thick, about 1 more minute.
4. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it’s all incorporated.
5. Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
6. Turn the oven up to 400 degrees F. Place the shredded coconut on a sheet pan and bake, stirring every couple of minutes until lightly toasted and golden brown. Remove from oven and allow to cool before handling.
7. Prepare the frosting. In large bowl, add the softened butter and beat until it begins to get pale in color and fluffy (this will take a few minutes). Add the marshmallow fluff, vanilla and continue to whip with a electric mixer on medium speed until blended. Incorporate powdered sugar slowly and then increase speed and beat until fluffy and smooth. If the frosting seems too thick to spread onto the cake, thin it out with the 1 + 1/2 tablespoons of milk.
8. Line a sheet pan with parchment paper. Remove the cake carefully from the cake pan and place on a wire baking rack on the lined sheet pan (makes clean-up so much easier!).
9. Spread enough marshmallow frosting on the cake to cover and allow the coconut to adhere (You do not want a thick layer of frosting, but you shouldn’t be able to see the cake through the frosting).
10. Drizzle about half of the caramel sauce all over the cake, including the sides (If the caramel sauce is too thick to drizzle, you can very gentle heat it in the microwave for a few seconds at a time to loosen it back up).
11. Coat the entire cake in toasted coconut, gently but firmly pressing along the sides. Repeat until you cannot see the frosting anymore and the cake has a nice even layer.
12. Drizzle the remaining caramel over the entire cake.
13. Melt the chocolate in a double boiler, or gently in the microwave, and drizzle over the entire cake in a side-to-side motion to get that classic Samoa cookie striped appearance.
14. Allow the cake to set on the baking rack until the chocolate has completely hardened. Using 1-2 spatulas, very carefully lift the angel food cake, allowing excess coconut to fall off, and transfer to a serving plat or cake stand.
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It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
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