Description
I wanted to make a German chocolate sheet cake for a family reunion, but couldn’t find a recipe I liked. So I created my own. It was a huge hit! This is now my go-to whenever I need to make a German chocolate cake. It takes a little time to make, but it’s so worth it!
Ingredients
- cooking spray
- 4 (1 ounce) squares sweet baking chocolate (such as Baker’s German’s Sweet Chocolate®), broken into pieces
- ½ cup water
- 4 large eggs, separated, divided
- 2 cups white sugar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- Coconut-Pecan Frosting:
- 2 cups evaporated milk
- 2 cups white sugar
- ½ cup butter
- 6 egg yolks
- 2 teaspoons vanilla extract
- 2 cups sweetened flaked coconut
- 2 cups chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 11×17-inch sheet pan with cooking spray.
- Place chocolate and water in a large microwave-safe bowl. Microwave on high for 1 minute. Stir and continue cooking until chocolate is almost melted
- about 30 seconds longer. Remove from microwave and stir until chocolate is completely melted.
- Beat egg whites in a glass
- metal
- or ceramic bowl until stiff peaks form.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg yolks to the sugar mixture
- 1 at a time
- beating well after each addition. Blend in melted chocolate and vanilla extract.
- Stir together flour
- baking soda
- and salt in a separate bowl. Add flour mixture to sugar-butter mixture alternating with buttermilk
- beating batter until well blended after each addition. Add egg whites and stir gently until incorporated. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 28 to 30 minutes. Cool on a wire rack
- about 30 minutes.
- While cake is cooling
- prepare the frosting. Combine evaporated milk
- sugar
- butter
- egg yolks
- and vanilla extract in a large saucepan over medium heat; bring to a boil. Reduce heat to low and cook
- stirring occasionally
- until thickened
- 10 to 12 minutes. Remove from the heat and stir in coconut and pecans. Mix the frosting until cooled but still spreadable. Spread on top of cooled cake.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hr 25 mins
Servings: 24