German Chocolate Sheet Cake
Rated 5.0 stars by 1 users
Servings
a crowd
Prep Time
40 minutes
Cook Time
20 minutes
Looking for a dessert that’s easy to make and serves a crowd? Try this German Chocolate Sheet Cake! With just 40 minutes of prep, you can whip up a moist, fluffy, chocolatey cake topped with a delicious coconut-pecan topping. This delicious cake is perfect for parties, potlucks, or any special occasion.
Dick Taylor Craft Chocolate
Ingredients
3/4 cup (178g) butter, cut into pieces
5oz Dick Taylor Chocolate baking chips (about 1 cup)
1 cup (237ml) water
2 cups (260g) all-purpose flour
1 3/4 cups (350g) granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (118ml) sour cream
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups (355ml) milk
1-1/2 cups (300g) brown sugar
4 egg yolks
3/4 cup (178g) butter
1/4 tsp salt
2 cups (254g) sweetened shredded coconut, toasted
1-1/2 cups (165g) pecans, chopped and toasted
1/2 tablespoon vanilla
Frosting
Directions
Preheat oven to 350F. Grease an 18x13” half-sheet pan.
In a saucepan, combine butter, chocolate, and water. Bring mixture to a boil over medium heat, whisking often.
In a large bowl mix together the flour, sugar, baking soda, and salt. In another bowl mix together the sour cream, eggs and vanilla. Add sour cream mixture to the flour mixture and mix with a whisk until combined.
Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter while whisking constantly. Mix until combined and no lumps remain.
Pour mixture into prepared pan and spread with a spatula as needed to make an even layer
Bake for 20 minutes or until set.
Meanwhile, once the cake is baking, in a medium sauce pan over medium high heat combine milk, sugar, egg yolks, and butter. Bring to a boil and reduce heat to medium. Cook for 12 minutes, stirring regularly, until thickened.
Remove from heat and add coconut, pecans, and vanilla and stir until combined. Spread frosting evenly cake (cake should have cooled for 5-10 minutes at this point).