german chocolate sheet cake (from the 1950's)
This recipe came from the 1950s and the cake is very moist, rich, and delicious! It takes a little time, but it is worth it and much better than any mix, even better than any bakery cake I've ever tasted. The texture is just perfect. I hope you all enjoy it.
Blue Ribbon Recipe
Light and fluffy, this from-scratch German chocolate sheet cake has just enough chocolate flavor. Full of coconut and pecans, the frosting is traditional, thick, and rich. Exactly what you think of when you read German chocolate cake. Preparing this super easy cake in a sheet pan means it's a good dessert option when serving a crowd.
prep time
30 Min
cook time
40 Min
method
Bake
yield
12 serving(s)
Ingredients
- CAKE
- 2 cups all-purpose flour, sifted, then measured
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces Baker's German sweet chocolate
- 1/2 cup water
- 4 large egg yolks, room temperature (reserve whites)
- 1 cup butter, softened
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 4 large egg whites, beaten to form stiff peaks
- COCONUT PECAN FILLING AND FROSTING
- 3/4 cup butter
- 1 can evaporated milk, 12 oz (not condensed)
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 4 large egg yolks, slightly beaten
- 7 ounces flaked coconut
- 1 1/2 cups broken pecans
How To Make german chocolate sheet cake (from the 1950's)
Test Kitchen Tips
We used the larger pan/jelly roll pan option when testing this recipe.
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Step 1Preheat oven to 350 degrees F. Grease and flour a 9 X 13 or a 10 X 16 baking pan. If you prefer a thinner cake, use the larger pan. You may also use three 9" pans and frost between the layers. -
Step 2Sift two cups of flour and then measure again for accuracy. Stir in baking soda and salt. Set aside.
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Step 3Microwave chocolate in the water until the chocolate is melted; about 1 minute and 30 seconds. Remove from microwave and stir well; set aside.
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Step 4Separate eggs.
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Step 5Beat egg whites until stiff peaks form and set aside.
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Step 6Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time mixing after each addition.
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Step 7Slowly add the melted chocolate to the butter mixture while mixing. Scrape the sides of the bowl with a spatula and mix well. Add vanilla and mix well.
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Step 8Alternate adding the flour mixture.
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Step 9Then the buttermilk, ending with the flour mixture. Blend until smooth.
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Step 10Fold in by hand the beaten egg whites.
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Step 11Spread into the prepared pan.
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Step 12Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
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Step 13For the frosting, melt butter in a heavy saucepan. Add evaporated milk, sugar, vanilla extract, and egg yolks. Cook over medium heat for about 12 minutes, stirring constantly until thickened.
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Step 14Remove from heat and add coconut and pecans. Stir until combined.
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Step 15Pour warm frosting over the cooled cake. If you're making the three 9" layers, you'll want to let the frosting cool a bit to thicken.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 883kcal, carbohydrates: 90g, cholesterol: 204mg, fat: 56g, fiber: 4g, protein: 10g, saturated fat: 32g, sodium: 436mg, sugar: 69g, unsaturated fat: 23g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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