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German Chocolate Sheet Cake Recipe

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4 from 14 reviews

This German Chocolate Sheet Cake is a rich and decadent dessert featuring a moist chocolate cake base topped with a luscious coconut-pecan frosting. Perfect for gatherings, this recipe yields a large 9×13-inch pan serving 20 people, combining classic German chocolate flavors with a convenient sheet cake format.

  • Total Time: 1 hour
  • Yield: 20 servings

Ingredients

Cake Ingredients

  • 4 ounces German sweet chocolate, chopped
  • 1 cup boiling water
  • ½ cup oil
  • ½ cup buttermilk
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla bean paste
  • 2 ¼ cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Topping Ingredients

  • 3 egg yolks
  • 1 cup evaporated milk
  • 1 ½ cups brown sugar, packed
  • ¼ cup butter
  • 1 teaspoon vanilla bean paste
  • 2 ½ cups sweetened shredded coconut
  • 1 ½ cups chopped pecans

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch metal baking pan and set it aside to be ready for the batter.
  2. Melt the Chocolate: In a large heatproof bowl, place the chopped German sweet chocolate. Pour boiling water over the chocolate and let it stand for 5 minutes to soften.
  3. Combine Chocolate Mixture: Stir the chocolate and boiling water until the chocolate is fully melted and incorporated, creating a smooth mixture.
  4. Add Wet Ingredients and Sugar: Whisk in the oil, buttermilk, and granulated sugar until the mixture is smooth and well combined.
  5. Incorporate Eggs and Vanilla: Whisk in the eggs and vanilla bean paste thoroughly until smooth.
  6. Add Dry Ingredients: Gradually stir in the flour, cocoa powder, baking powder, baking soda, and salt just until combined. Avoid overmixing to keep the cake tender.
  7. Pour and Bake: Pour the batter into the prepared pan, spreading evenly. Bake in the preheated oven for 25 to 35 minutes or until a wooden toothpick inserted into the center comes out clean.
  8. Cool Cake: Remove the cake from the oven and allow it to cool completely to room temperature.
  9. Prepare the Topping Mixture: In a large saucepan, combine the egg yolks, evaporated milk, and brown sugar. Whisk the ingredients together until evenly mixed.
  10. Add Butter and Cook: Add the butter to the saucepan, then place over low heat. Cook for 10 minutes, whisking regularly, until the mixture has thickened significantly.
  11. Finish the Topping: Remove the saucepan from heat and whisk in the vanilla bean paste. Stir in the shredded coconut and chopped pecans until fully combined.
  12. Cool and Spread Topping: Let the topping cool for about 15 minutes to thicken slightly, then spread evenly over the cooled cake.
  13. Final Cooling: Allow the cake with topping to come to room temperature before serving to let the topping set well.

Notes

  • Be careful not to overmix the cake batter to keep the texture tender and moist.
  • Use a metal 9×13-inch pan for even baking and better heat conduction.
  • Allow the cake and topping to cool completely to achieve the best texture and flavor.
  • The topping can be made ahead and stored refrigerated; rewarm slightly before spreading if needed.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/german-chocolate-sheet-cake-recipe/