Prep Time: 20 mins | Cook Time: 35 mins | Yields: 9×13 or 10×16 sheet cake
Perfect, heavenly, and delicious! A decadent treat for all that comes out great in no time.
Ingredients
1 pkg (4 oz) of baker’s German sweet chocolate
1/2 c water
2 c all-purpose flour, sifted, then measured
1 tsp baking soda
1/4 tsp salt
1 c butter, softened
2 c of sugar
4 large Egg yolks, room temperature (reserve whites)
1 tsp vanilla extract
1 c buttermilk
4 large Egg whites, beaten to form stiff peaks
COCONUT PECAN FILLING AND FROSTING:
1 can(s) evaporated milk 12-ounce size (not sweetened condensed)
1 1/2 c sugar
3/4 c (1 1/2 sticks) melted butter
4 large Egg yolks, slightly beaten
1 1/2 tsp vanilla extract
7 oz baker’s angel flake coconut
1 1/2 c broken pecans
How to make German Chocolate Sheet Cake
Step 1: Ready the oven. Preheat it to 350 degrees F.
Step 2: use cooking spray to grease a 9×13-inch or 10×16-inch baking pan.
Step 3: Sift 2 cups of flour in a small mixing bowl. Add in the salt and baking soda. Mix well.
Step 4: In a microwavable bowl, place the chocolate and water and microwave for about a minute or until the completely melted.
Step 5: Add the egg whites on a small mixing bowl and beat until stiff peaks form.
Step 6: Mix the butter and sugar in a different mixing bowl until incorporated. Slowly add in the egg yolks, beating every after each addition.
Step 7: Add the melted chocolate into the butter mixture followed by the vanilla. Scrape the bottom with a spatula and mix until incorporated.
Step 8: Add in the flour mixture, then, the buttermilk and mix until well combined.
Step 9: Then, add in the beaten egg whites and mix until incorporated.
Step 10: Shift the batter into the prepared baking pan.
Step 11: Place inside the preheated oven and bake for about 30 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 12: Once done, remove the cake from the oven and onto a wire rack. Allow cooling at room temperature.
Step 13: Heat the butter in a saucepan over medium heat. Add in the milk, egg yolks, sugar, and vanilla. Stir and continue to cook for about 12 minutes or until the mixture has thickened.
Step 14: Take the saucepan out of the heat and stir in the pecans and coconut.
Step 15: And generously spread the frosting over the cooled cake.
Ingredients
- 1 pkg (4 oz) of baker’s German sweet chocolate
- 1/2 c water
- 2 c all-purpose flour, sifted, then measured
- 1 tsp baking soda
- 1/4 tsp salt
- 1 c butter, softened
- 2 c of sugar
- 4 large Egg yolks, room temperature (reserve whites)
- 1 tsp vanilla extract
- 1 c buttermilk
- 4 large Egg whites, beaten to form stiff peaks
- COCONUT PECAN FILLING AND FROSTING:
- 1 can(s) evaporated milk 12-ounce size (not sweetened condensed)
- 1 1/2 c sugar
- 3/4 c (1 1/2 sticks) melted butter
- 4 large Egg yolks, slightly beaten
- 1 1/2 tsp vanilla extract
- 7 oz baker’s angel flake coconut
- 1 1/2 c broken pecans
Instructions
Step 1: Ready the oven. Preheat it to 350 degrees F.
Step 2: use cooking spray to grease a 9×13-inch or 10×16-inch baking pan.
Step 3: Sift 2 cups of flour in a small mixing bowl. Add in the salt and baking soda. Mix well.
Step 4: In a microwavable bowl, place the chocolate and water and microwave for about a minute or until the completely melted.
Step 5: Add the egg whites on a small mixing bowl and beat until stiff peaks form.
Step 6: Mix the butter and sugar in a different mixing bowl until incorporated. Slowly add in the egg yolks, beating every after each addition.
Step 7: Add the melted chocolate into the butter mixture followed by the vanilla. Scrape the bottom with a spatula and mix until incorporated.
Step 8: Add in the flour mixture, then, the buttermilk and mix until well combined.
Step 9: Then, add in the beaten egg whites and mix until incorporated.
Step 10: Shift the batter into the prepared baking pan.
Step 11: Place inside the preheated oven and bake for about 30 to 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 12: Once done, remove the cake from the oven and onto a wire rack. Allow cooling at room temperature.
Step 13: Heat the butter in a saucepan over medium heat. Add in the milk, egg yolks, sugar, and vanilla. Stir and continue to cook for about 12 minutes or until the mixture has thickened.
Step 14: Take the saucepan out of the heat and stir in the pecans and coconut.
Step 15: And generously spread the frosting over the cooled cake.
