Old Fashioned German Chocolate Sheet Cake

German Chocolate Cake is moist and chocolatey and most often found with a Coconut Pecan frosting on it. In my family it is a tradition to have this cake on special days. However, I do enjoy making it more often. German Chocolate has always been my favorite. German Chocolate cake is a cake that has been a classic for a long time.

INGREDIENTS:

For the cake:

4 oz. German sweet baker’s chocolate

½ C. Water

2 C. All purpose flour

2 tsp. Baking soda

1 C. Buttermilk

4 Large eggs separated

1 ¾ Sugar

1 C. Butter unsalted and softened

2 tsp. Vanilla extract

For the icing:

12 Tbsp. Butter unsalted

1 Can Evaporated milk

1 ½ C. Sugar

4 Large egg yolks

1 tsp. Vanilla extract

7 oz. Shredded sweetened coconut

1 ½ C. Chopped pecans

DIRECTIONS:

Preheat the oven to 350 degrees.

Place the baker’s chocolate and water into a microwave safe bowl, and heat at 30 second intervals until completely melted.

Add the egg whites to a mixing bowl, beat until stiff peaks are formed and set aside.

In a mixing bowl, beat together the 1 cup butter, 1 ¾ cup sugar and egg yolks until well combined.

Mix the chocolate and vanilla into the butter and sugar mixture.

Add the flour, baking soda and buttermilk into the mixing bowl, and beat on high until combined.

Fold the egg whites into the batter mixture.

Layer the batter into a 9×13 well greased baking dish.

Bake 40-45 minutes until cooked through.

While the cake is baking, add 12 tbsp butter, evaporated milk, 1 ½ c. sugar, 4 egg yolks and 1 tsp vanilla extract to a saucepan over medium heat on the stove. Continue to whisk and cook for 10-12 minutes until thickened.

Remove the sauce mixture from the heat and stir in the coconut and pecans.

Let the cake cool to room temperature and spread the icing mixture on top before serving.

Nutrition