German Chocolate Sheet Cake
User Reviews
5.0
297 reviews
Excellent
German Chocolate Sheet Cake
Report
Easiest recipe to make homemade German chocolate cake! This simple recipe makes a moist German chocolate cake with delicious coconut pecan topping.
Share:
Ingredients
Cake
- 1 cup boiling water
- 4 ounces German sweet chocolate chopped
- 1/2 cup oil
- 1/2 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
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping
- 3 egg yolks
- 1 cup evaporated milk
- 1 ½ cups brown sugar packed
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 2 ½ cups sweetened shredded coconut
- 1 ½ cups Chopped Pecans
Instructions
- To make the cake, preheat oven to 350F. 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 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 saucepan over low heat.
- Cook for 10 minutes, whisking regularly, until mixture has thickened.
- Remove from heat.
- Whisk in vanilla extract.
- Add coconut and pecans, and stir in.
- Let 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 recipe.
- Evaporated milk: Regular or fat-free will work.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
440kcal
(22%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Cholesterol
72mg
(24%)
Sodium
146mg
(6%)
Potassium
199mg
(6%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
195IU
(4%)
Vitamin C
1mg
(1%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 440kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 72mg | 24% |
| Sodium | 146mg | 6% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
297 reviews
Excellent
Other Recipes
You'll Also Love
