German Chocolate Sheet Cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 20 servings
Ingredients:
Cake:
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 extract
2 ¼ cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Topping:
3 egg yolks
1 cup evaporated milk
1 ½ cups brown sugar, packed
¼ cup butter
1 teaspoon vanilla extract
2 ½ cups sweetened shredded coconut
1 ½ cups chopped pecans
Directions:
To make the cake, preheat the oven to 350°F. Grease a 9x13-inch metal baking pan. Set aside.
In a large, heat-proof bowl, add chopped chocolate.
Pour the boiling water over the chocolate, and let it stand for 5 minutes.
Stir until the chocolate has melted and is combined with the water.
Add the oil, buttermilk, and sugar. Whisk until well-combined.
Whisk in the eggs and vanilla until well-combined.
Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir in just until combined. Don’t overmix.
Pour the batter into the prepared baking pan.
Bake for 25-35 minutes, or until a wooden toothpick inserted in the center comes out clean.
Cool to room temperature.
To make the topping, add the egg yolks, milk, and brown sugar to a large saucepan.
Whisk until combined.
Add butter.
Heat the saucepan over low heat.
Cook for 10 minutes, whisking regularly, until the mixture has thickened.
Remove from heat.
Whisk in vanilla extract.
Add coconut and pecans, and stir in.
Let the topping cool for 15 minutes.
Spread topping over cake, and let cool to room temperature before serving.
Notes:
German chocolate: I like to use Baker’s German sweet chocolate.
Oil: I’ve used vegetable oil and melted coconut oil in this cake. If you use melted coconut oil, the buttermilk and eggs should be at room temperature so that the oil doesn’t solidify.
Buttermilk: Regular or low-fat will work. If you don’t have buttermilk, you can make a substitute with this buttermilk substitute recipe.
Evaporated milk: Regular or fat-free will work.
Baking pan: I recommend using a metal baking pan in this recipe. If using a glass baking pan, you will need to decrease the baking temperature by 25°F and adjust the baking time as needed.
Pan size: I haven’t tried baking this cake in different sizes of pans. However, a 9×13-inch pan should be the equivalent of 2 9-inch round cake pans.
Storage:
I store this cake, covered, at room temperature for up to 4 days. You can also store the cake, covered, in the fridge for up to 7 days.
Nutrtional Facts:
Serving: 1serving | Calories: 440kcal | Carbohydrates: 57g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 146mg | Potassium: 199mg | Fiber: 2g | Sugar: 43g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg
Recipe courtesy of I Heart Eating.com
