German Chocolate Sheet Cake Recipe Recipe For Hand

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GERMAN CHOCOLATE SHEET CAKE



German Chocolate Sheet Cake image

Delight a crowd with this delicious chocolate sheet cake made using Betty Crocker™ Super Moist™ cake mix topped with frosting - a perfect German dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup butter or margarine, softened
1 box (1 lb) powdered sugar (4 cups)
1/3 cup unsweetened baking cocoa
1 teaspoon vanilla
1/3 cup milk

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with cooking spray.
  • Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 15 minutes.
  • Set oven control to broil. In medium bowl, mix condensed milk, coconut and pecans; spread over warm cake. Broil on lowest oven rack about 2 minutes or until golden. Cool completely in pan on cooling rack, about 1 hour.
  • In large bowl, beat butter, powdered sugar, cocoa and vanilla with electric mixer on medium speed until blended. Gradually add milk, beating until frosting is smooth and spreadable. Frost cake. Store covered in refrigerator.

Nutrition Facts : Calories 230, Carbohydrate 45 g, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg

DARK GERMAN CHOCOLATE CAKE



Dark German Chocolate Cake image

Dark German chocolate cake to die for.

Provided by keklang

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h40m

Yield 12

Number Of Ingredients 12

3 cups white sugar
2 ¾ cups all-purpose flour
1 cup unsweetened cocoa powder
2 tablespoons unsweetened cocoa powder
2 ¼ teaspoons baking soda
2 ¼ teaspoons baking powder
1 teaspoon salt
1 ½ cups milk
¾ cup vegetable oil
3 eggs
1 tablespoon vanilla extract
1 ½ cups hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a deep 14x17-inch baking sheet with parchment or waxed paper.
  • Sift sugar, flour, 1 cup plus 2 tablespoons cocoa powder, baking soda, baking powder, and salt together in a large bowl. Transfer to a stand mixer fitted with a whisk attachment; whisk dry ingredients together on low.
  • Whisk milk, vegetable oil, eggs, and vanilla extract together in a separate medium bowl. Add to the flour mixture and mix at low speed until well incorporated, about 5 minutes. Gradually add hot water while mixer is on low speed until just combined. Pour batter into the prepared baking sheet.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Let cake cool in the pan for about 1 hour.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 78.1 g, Cholesterol 48.9 mg, Fat 16.9 g, Fiber 3.5 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 554.5 mg, Sugar 51.8 g

GERMAN CHOCOLATE SHEET CAKE (FROM THE 1950'S)



German Chocolate Sheet Cake (from the 1950's) image

I found this recipe posted on Youtube by a very sweet lady. After I tried it, I just had to post it. This recipe came from the 1950's and the cake is very moist, rich and delicious! It takes a little time, but it is so worth it and so much better than any mix, even better than any bakery cake that I've ever tasted. The texture...

Provided by Elaine Bovender

Categories     Cakes

Time 55m

Number Of Ingredients 19

1 pkg baker's german sweet chocolate (4 ounce)
1/2 c water
2 c all purpose flour, sifted, then measured
1 tsp baking soda
1/4 tsp salt
1 c butter, softened
2 c sugar
4 large egg yolks, room temperature (reserve whites)
1 tsp vanilla extract
1 c buttermilk
4 large egg whites, beaten to form stiff peaks
COCONUT PECAN FILLING AND FROSTING
1 can(s) evaporated milk 12 ounce size (not sweetened condensed)
1 1/2 c sugar
3/4 c melted butter (1 1/2 sticks)
4 large egg yolks, slightly beaten
1 1/2 tsp vanilla extract
7 oz baker's angel flake coconut
1 1/2 c broken pecans

Steps:

  • 1. Preheat oven to 350 degrees. 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.
  • 2. Sift two cups flour and then measure again for accuracy. Stir in baking soda and salt and set aside. Microwave chocolate in the water until chocolate is melted, about 1 minute and 30 seconds, depending on microwave. Remove from microwave and stir well, set aside.
  • 3. Separate eggs. Beat egg whites until stiff peaks form and set aside.
  • 4. Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time, mixing after each addition.
  • 5. Slowly add melted chocolate to butter mixture while mixing. Scrape sides of bowl with spatula and mix well. Add vanilla and mix well.
  • 6. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER ON THIS PART!! Stir by hand using a spatula or spoon. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well.
  • 7. Fold in beaten egg whites. Pour into prepared pan and bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.
  • 8. FOR THE FROSTING: Melt butter in heavy saucepan. Add milk, sugar, vanilla and egg yolks and cook over medium heat for about 12 minutes, stirring constantly until thickened. Remove from heat and add coconut and pecans. Stir until combined. Pour warm frosting over cooled cake.
  • 9. SPECIAL NOTE: If you're making the three 9" layers, you'll want to let the frosting cool a bit to thicken.

GERMAN CHOCOLATE TEXAS SHEET CAKE WITH COCONUT-PECAN FROSTING



German Chocolate Texas Sheet Cake with Coconut-Pecan Frosting image

I wanted to make a German chocolate sheet cake for a family reunion, but couldn't find a recipe I liked. So I created my own. It was a huge hit! This is now my go-to whenever I need to make a German chocolate cake. It takes a little time to make, but it's so worth it!

Provided by Dee

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h25m

Yield 24

Number Of Ingredients 19

cooking spray
4 (1 ounce) squares sweet baking chocolate (such as Baker's German's Sweet Chocolate®), broken into pieces
½ cup water
4 large eggs, separated, divided
2 cups white sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
Coconut-Pecan Frosting:
2 cups evaporated milk
2 cups white sugar
½ cup butter
6 egg yolks
2 teaspoons vanilla extract
2 cups sweetened flaked coconut
2 cups chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
  • Place chocolate and water in a large microwave-safe bowl. Microwave on high for 1 minute. Stir and continue cooking until chocolate is almost melted, about 30 seconds longer. Remove from microwave and stir until chocolate is completely melted.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg yolks to the sugar mixture, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
  • Stir together flour, baking soda, and salt in a separate bowl. Add flour mixture to sugar-butter mixture alternating with buttermilk, beating batter until well blended after each addition. Add egg whites and stir gently until incorporated. Spread batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack, about 30 minutes.
  • While cake is cooling, prepare the frosting. Combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan over medium heat; bring to a boil. Reduce heat to low and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat and stir in coconut and pecans. Mix the frosting until cooled but still spreadable. Spread on top of cooled cake.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 51.5 g, Cholesterol 119.1 mg, Fat 24.5 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 12.4 g, Sodium 168.5 mg, Sugar 41.2 g

EASY BAKER'S GERMAN'S SWEET CHOCOLATE CAKE



Easy BAKER'S GERMAN'S Sweet Chocolate Cake image

Try the easy version of our classic Easy BAKER'S GERMAN'S Sweet Chocolate Cake from My Food and Family! This delicious and simple Easy BAKER'S GERMAN'S Sweet Chocolate Cake tastes just as rich as the original but saves you prep time. Enjoy this exquisite cake on any occasion!

Provided by My Food and Family

Categories     Chocolate Recipes

Time 2h

Yield 16 servings

Number Of Ingredients 10

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
1 cup butter
1/2 cup water
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
4 eggs
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

Steps:

  • Heat oven to 350°F.
  • Cover bottom of 13x9-inch pan with parchment; spray sides of pan with cooking spray. Microwave chocolate, butter and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
  • Combine flour, baking soda and salt. Beat eggs and sugar in large bowl with mixer on high speed 5 min. or until thickened and lightened in color. Blend in chocolate mixture and vanilla. Gradually add flour mixture alternately with buttermilk, mixing well after each addition. Pour into prepared pan.
  • Bake 35 to 45 min. or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan with knife.
  • Cool cake completely. Frost with Easy Coconut-Pecan Filling & Frosting.

Nutrition Facts : Calories 450, Fat 25 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 100 mg, Sodium 320 mg, Carbohydrate 54 g, Fiber 2 g, Sugar 40 g, Protein 6 g

GERMAN CHOCOLATE SHEET CAKE



German Chocolate Sheet Cake image

From Cook's Illustrated. When you frost the cake, the frosting should be cool or cold (or room temperature, at the very warmest). To be time-efficient, first make the frosting, then use the refrigeration time to prepare, bake, and cool the cake. The toasted pecans are stirred into the frosting just before the cake is frosted to keep them from becoming soft and soggy.

Provided by gailanng

Categories     Dessert

Time 1h20m

Yield 1 sheet cake, 12-16 serving(s)

Number Of Ingredients 21

4 egg yolks
1 (12 ounce) can evaporated milk
1 cup granulated sugar
1/4 cup packed light brown sugar
6 tablespoons unsalted butter, cut into 6 pieces (3/4 stick)
1/8 teaspoon table salt
2 teaspoons vanilla extract
2 1/3 cups sweetened flaked coconut (7 ounces)
1 1/2 cups finely chopped pecans, toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, chopped fine
1/4 cup Dutch-processed cocoa powder, sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour, plus additional for dusting pan
3/4 teaspoon baking soda
12 tablespoons unsalted butter, softened (1 1/2 sticks)
1 cup granulated sugar
2/3 cup packed light brown sugar
3/4 teaspoon table salt
4 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup sour cream, room temperature

Steps:

  • FOR THE FROSTING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (Pecans are stirred in just before cake assembly.)
  • FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
  • Meanwhile, spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper and spray. Dust pan with flour, and knock out excess. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper.
  • In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds. Increase speed to medium-high and beat until mixture is light and fluffy, about 4 minutes, scraping down bowl with rubber spatula halfway through. With mixer running at medium speed, add eggs one at a time, beating well after each addition and scraping down bowl halfway through. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer running at low speed, add chocolate, then increase speed to medium and beat until combined, about 30 seconds, scraping down bowl once (batter may appear broken). With mixer running at low speed, add dry ingredients in 3 additions, alternating with sour cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. After final flour addition, beat on low until just combined, then stir batter by hand with rubber spatula, scraping bottom and sides of bowl to ensure that batter is homogenous (batter will be thick). Pour into prepared pan and level with rubber spatula.
  • Bake cake until toothpick inserted into center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard paper. Cool cake to room temperature before frosting, about 2 hours. (Cooled cake can be wrapped in plastic wrap and stored at room temperature for up to 1 day.).
  • To Frost the Cake: Stir toasted pecans into chilled frosting. Invert cake onto serving platter. Using spoon, place dollops of frosting evenly spaced over cake. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days. If refrigerated longer than 2 hours, let cake stand at room temperature 15 to 20 minutes before serving.).

GERMAN CHOCOLATE SHEET CAKE



German Chocolate Sheet Cake image

From "Trim and Terrific Cookbook". This one convinced me that good flavor and "good-for-you" can go hand in hand. 128 calories per slice never tasted so good!

Provided by Fauve

Categories     Dessert

Time 37m

Yield 1 cake

Number Of Ingredients 13

1 (18 1/4 ounce) package German chocolate cake mix
1 large egg
2 egg whites
1 3/4 cups water
vegetable oil cooking spray
1 (14 ounce) can fat-free sweetened condensed milk
1/3 cup sweetened flaked coconut
1/3 cup chopped pecans
1/4 cup margarine, softened
1 (16 ounce) box powdered sugar
1/3 cup unsweetened cocoa
1 teaspoon vanilla extract
3 -4 tablespoons nonfat milk

Steps:

  • Beat cake mix and next 3 ingredients at medium speed with an electric mixer 3 to 4 minutes or until creamy.
  • Pour batter into a 15x10" jellyroll pan coated with cooking spray.
  • Bake at 350* for 15 minutes.
  • Combine sweetened condensed milk, coconut and pecans; spread over warm cake.
  • Broil, on lowest rack in oven, about 2 minutes or until golden.
  • Remove from oven and cool.
  • Beat margarine and next 3 ingredients at medium speed with electric mixer until blended; gradually add fat-free milk, beating until smooth.
  • Spread over cake.

Nutrition Facts : Calories 4852.9, Fat 140.6, SaturatedFat 41.9, Cholesterol 186.9, Sodium 5054.1, Carbohydrate 908.2, Fiber 32.5, Sugar 719.2, Protein 46.1

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