Straight from the 1950s. This German Chocolate Sheet Cake is super moist with rich coconut pecan frosting that is mind-blowing delicious!
INGREDIENTS
1 pkg baker’s german sweet chocolate (4 ounces)
1/2 cup water
2 cup all-purpose flour, sifted, then measured
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups of sugar
4 large egg yolks, room temperature (reserve whites)
1 teaspoon vanilla extract
1 cup 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 cups sugar
3/4 cup melted butter (1 1/2 sticks)
4 large egg yolks, slightly beaten
1 1/2 teaspoon vanilla extract
7 oz baker’s angel flake coconut
1 1/2 cups broken pecans
DIRECTIONS
Step 1: Ready the oven and preheat it to 350 degrees. Then, grease and flour a 9 x 13-inch or 10 x 16-inch baking pan. If you want a thinner cake you can use a larger pan. You can even use three 9-inch pans, just frost the layers in between.
Step 2: Sift 2 cups of flour. After you sift the flour, measure it again for accuracy. And add in the baking soda and salt. Stir to combine and set aside.
Step 3: Melt the chocolates in the microwave for a minute and 30 seconds depending on the microwave you are using. Once melted, remove from the microwave and stir thoroughly.
Step 4: Separate the egg whites and beat until stiff peaks form.
Step 5: Beat the butter with a hand mixer until just combined. Add in the yolks one at a time, make sure to beat after each addition.
Step 6: Gradually add in the melted chocolates into the butter mixture. Mix and scrape with a spatula on the sides of the bowl. Stir in the vanilla and again mix until incorporated.
Step 7: At this point, you don’t have to use a hand mixer. So, add in the flour mixture alternating with the buttermilk, making sure to begin and end with the flour mixture. Once the mixtures are mixed, use the hand mixer for 10 to 20 seconds just to make sure the batter is well incorporated.
Step 8: Then, fold in the egg whites.
Step 9: pour the mixture into the greased pan and place it inside the preheated oven. Bake for 30 to 40 minutes or once the toothpick inserted in the middle comes out clean.
Step 10: To make the frosting, first melt the butter in a heavy pan. Stir in the milk, sugar, vanilla, and egg yolks. Cook over medium heat while stirring constantly for about 12 minutes or until thickened. Then, remove the saucepan from the heat and add in the coconut and pecans.
Step 11: Pour the frosting over the cooled cake.
Note: In case you decided to make three 9-inch layers, make sure to cool the frosting for a bit to thicken.
Ingredients
- 1 pkg baker’s german sweet chocolate (4 ounces)
- 1/2 cup water
- 2 cup all-purpose flour, sifted, then measured
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 2 cups of sugar
- 4 large egg yolks, room temperature (reserve whites)
- 1 teaspoon vanilla extract
- 1 cup 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 cups sugar
- 3/4 cup melted butter (1 1/2 sticks)
- 4 large egg yolks, slightly beaten
- 1 1/2 teaspoon vanilla extract
- 7 oz baker’s angel flake coconut
- 1 1/2 cups broken pecans
Instructions
Step 1: Ready the oven and preheat it to 350 degrees. Then, grease and flour a 9 x 13-inch or 10 x 16-inch baking pan. If you want a thinner cake you can use a larger pan. You can even use three 9-inch pans, just frost the layers in between.
Step 2: Sift 2 cups of flour. After you sift the flour, measure it again for accuracy. And add in the baking soda and salt. Stir to combine and set aside.
Step 3: Melt the chocolates in the microwave for a minute and 30 seconds depending on the microwave you are using. Once melted, remove from the microwave and stir thoroughly.
Step 4: Separate the egg whites and beat until stiff peaks form.
Step 5: Beat the butter with a hand mixer until just combined. Add in the yolks one at a time, make sure to beat after each addition.
Step 6: Gradually add in the melted chocolates into the butter mixture. Mix and scrape with a spatula on the sides of the bowl. Stir in the vanilla and again mix until incorporated.
Step 7: At this point, you don't have to use a hand mixer. So, add in the flour mixture alternating with the buttermilk, making sure to begin and end with the flour mixture. Once the mixtures are mixed, use the hand mixer for 10 to 20 seconds just to make sure the batter is well incorporated.
Step 8: Then, fold in the egg whites.
Step 9: pour the mixture into the greased pan and place it inside the preheated oven. Bake for 30 to 40 minutes or once the toothpick inserted in the middle comes out clean.
Step 10: To make the frosting, first melt the butter in a heavy pan. Stir in the milk, sugar, vanilla, and egg yolks. Cook over medium heat while stirring constantly for about 12 minutes or until thickened. Then, remove the saucepan from the heat and add in the coconut and pecans.
Step 11: Pour the frosting over the cooled cake.
Note: In case you decided to make three 9-inch layers, make sure to cool the frosting for a bit to thicken.
