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German Chocolate Sheet Cake

German Chocolate Sheet Cake Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 4 oz German’s sweet chocolate, chopped
  • 1/2 cup boiling water
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk, at room temperature
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated, at room temperature
  • 1 tsp vanilla extract
  • 1 cup evaporated milk
  • 1 cup granulated sugar (for frosting)
  • 3 large egg yolks
  • 1/2 cup unsalted butter (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans, toasted

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch pan. Pour boiling water over chopped chocolate, stir smooth, and set aside to cool. Cream 1 cup butter and 2 cups sugar until fluffy, then beat in the 4 egg yolks one at a time and add 1 tsp vanilla.
  2. Combine flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour. Whip the 4 egg whites to stiff peaks and fold them into the batter in two additions.
  3. Spread batter into the prepared pan and bake 30 to 35 minutes, until a toothpick has a few moist crumbs. Let cool in the pan 10 minutes.
  4. While cake bakes, combine evaporated milk, 1 cup sugar, 3 egg yolks, and 1/2 cup butter in a saucepan. Cook over medium heat, stirring constantly, until thickened and caramel-colored, 10 to 12 minutes. Remove from heat and stir in 1 tsp vanilla, coconut, and toasted pecans.
  5. Poke holes over the hot cake with a fork, pour the warm frosting on top, and spread gently. Let cool completely before slicing.

Notes

Toast the pecans in a dry skillet until they smell nutty, about 5 minutes. If you line the pan with parchment, you can lift the whole cake out and cut neater squares. The frosted cake stays fresh at room temperature for 3 days.