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GERMAN CHOCOLATE SHEET CAKE

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GERMAN CHOCOLATE SHEET CAKE
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Prep Time: 20 mins | Cook Time: 35 mins | Yields: 9×13 or 10×16 sheet cake

Old but gold! This delicious cake recipe has always been a part of our family. We all know how to bake this because my Grandma made sure that we pass it around her Grandchildren. Now, I get to share it with you too! Feel free to add more ingredients if you prefer. Enjoy!

Ingredients:

1 pack of baker’s German sweet chocolate (4 ounces)

1/2 cup water

2 cups 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 cup sugar

3/4 cup melted butter (1 1/2 sticks)

4 large Egg yolks, slightly beaten

1 1/2 teaspoon vanilla extract

7 ounces baker’s angel flake coconut

1 1/2 cup broken pecans

Directions:

Step 1: Prepare the oven and preheat to 350 degrees F.

Step 2: Apply cooking spray and flour in a 9×13-inch or 10×16-inch baking pan.

Step 3: In a small mixing bowl, sift 2 cups of flour.

Step 4: Add salt and baking soda.

Step 5: Place the chocolate and water in a microwavable bowl. Place it inside the microwave for about 1 minute or until the chocolate is melted completely.

Step 6: In a small mixing bowl, add the egg whites. Beat until stiff peaks form.

Step 7: In another mixing bowl, add the butter and sugar. Beat until well mixed.

Step 8: Add the egg yolks gradually and beat every addition.

Step 9: Transfer the melted chocolate into the butter mixture as well as the vanilla. Use a spatula to scrape the bottom until well mixed.

Step 10: Add in the flour mixture and buttermilk. Stir until well combined.

Step 11: Add in the beaten egg whites and stir until well mixed.

Step 12: Transfer the batter into the prepared baking pan and bake for about 30 to 40 minutes or until a toothpick comes out clean after inserting it in the middle of the cake.

Step 13: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 14: In a saucepan, add the butter and turn the heat to medium.

Step 15: Add in the milk, egg yolks, sugar, and vanilla. Stir and cook for 12 minutes or until thick.

Step 16: Remove from the heat. Stir in the pecans and coconut.

Step 17: Spread the frosting over the cooled cake.

Step 18: Serve and enjoy!

GERMAN CHOCOLATE SHEET CAKE

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 pack of baker’s German sweet chocolate (4 ounces)
  • 1/2 cup water
  • 2 cups 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 cup sugar
  • 3/4 cup melted butter (1 1/2 sticks)
  • 4 large Egg yolks, slightly beaten
  • 1 1/2 teaspoon vanilla extract
  • 7 ounces baker’s angel flake coconut
  • 1 1/2 cup broken pecans
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Instructions

Step 1: Prepare the oven and preheat to 350 degrees F.

Step 2: Apply cooking spray and flour in a 9×13-inch or 10×16-inch baking pan.

Step 3: In a small mixing bowl, sift 2 cups of flour.

Step 4: Add salt and baking soda.

Step 5: Place the chocolate and water in a microwavable bowl. Place it inside the microwave for about 1 minute or until the chocolate is melted completely.

Step 6: In a small mixing bowl, add the egg whites. Beat until stiff peaks form.

Step 7: In another mixing bowl, add the butter and sugar. Beat until well mixed.

Step 8: Add the egg yolks gradually and beat every addition.

Step 9: Transfer the melted chocolate into the butter mixture as well as the vanilla. Use a spatula to scrape the bottom until well mixed.

Step 10: Add in the flour mixture and buttermilk. Stir until well combined.

Step 11: Add in the beaten egg whites and stir until well mixed.

Step 12: Transfer the batter into the prepared baking pan and bake for about 30 to 40 minutes or until a toothpick comes out clean after inserting it in the middle of the cake.

Step 13: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 14: In a saucepan, add the butter and turn the heat to medium.

Step 15: Add in the milk, egg yolks, sugar, and vanilla. Stir and cook for 12 minutes or until thick.

Step 16: Remove from the heat. Stir in the pecans and coconut.

Step 17: Spread the frosting over the cooled cake.

Step 18: Serve and enjoy!

Notes

Prep Time: 20 mins | Cook Time: 35 mins | Yields: 9×13 or 10×16 sheet cake