German Chocolate Sheet Cake Recipes

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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 CAKE



German Chocolate Cake image

This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 10h55m

Yield 12 servings

Number Of Ingredients 20

1 cup vegetable oil, plus more for greasing the pans
2 1/2 cups all-purpose flour, spooned and leveled, plus more for dusting the pans
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
4 ounces semisweet chocolate, roughly chopped
2 cups granulated sugar
3 large eggs, at room temperature
1 cup milk
1 1/2 cups pecans
1 cup milk
3 large egg yolks
3/4 cup packed light brown sugar
4 tablespoons unsalted butter
1/4 cup corn syrup
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1 1/2 cups sweetened shredded coconut
8 ounces semisweet chocolate, chopped
1 cup plus 2 tablespoons heavy cream

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.
  • Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.
  • Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.
  • Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)
  • For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.
  • For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.
  • To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.
  • Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.

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

EASY GERMAN CHOCOLATE CAKE



Easy German Chocolate Cake image

There's no need to frost this yummy chocolate cake from Dawn Glenn of Johnson City, Tennessee. After baking, just turn the cake upside down onto a pretty platter - the coconut and pecan topping is already in place.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-16 servings.

Number Of Ingredients 7

1-1/3 cups sweetened shredded coconut
1 cup chopped pecans
1 package German chocolate cake mix (regular size)
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 egg
4 cups confectioners' sugar

Steps:

  • Sprinkle the coconut and pecans into a greased and floured 13x9-in. baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan. , In a large bowl, beat cream cheese and butter until fluffy. Beat in egg and confectioners' sugar until smooth. Drop by tablespoonfuls over the batter. Carefully spread to within 1 in. of edges. , Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a serving plate.

Nutrition Facts :

GERMAN SWEET CHOCOLATE CAKE



German Sweet Chocolate Cake image

This is a real treat. My sister and I always enjoy preparing this together.-Patricia Peebles, Springfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 18

4 ounces German sweet chocolate, chopped
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1 cup sugar
1-1/3 cups evaporated milk, divided
3 egg yolks, beaten
1/2 cup butter, cubed
1-1/3 cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a small saucepan, heat chocolate and water over low heat until chocolate is melted. Remove from the heat; cool., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. , Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove and discard waxed paper., For frosting, in a Dutch oven, combine sugar and 1 cup milk. Bring to a rapid boil over medium heat. Boil for 6-8 minutes or until mixture is thickened and light caramel-colored, whisking constantly. Remove from the heat; gradually whisk in remaining milk. Let stand for 5 minutes to cool slightly, stirring occasionally., Gradually whisk in yolks. Cook and stir over medium-low heat for 12-18 minutes or until frosting is slightly thickened and reaches 175°. (Frosting is done when a whisk pulled through the mixture exposes the bottom of the pan for a few seconds.) Remove from the heat; stir in butter until melted. Stir in coconut, pecans and vanilla. Cool to room temperature., Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers twice. Refrigerate leftovers.

Nutrition Facts : Calories 553 calories, Fat 31g fat (16g saturated fat), Cholesterol 145mg cholesterol, Sodium 395mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 1g fiber), Protein 7g protein.

GERMAN SWEET CHOCOLATE CAKE I



German Sweet Chocolate Cake I image

This chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks.

Provided by Cindy Carnes

Categories     Desserts     Cakes     Chocolate Cake Recipes     German Chocolate Cake

Time 1h10m

Yield 24

Number Of Ingredients 18

4 (1 ounce) squares German sweet chocolate
½ cup water
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites
12 fluid ounces evaporated milk
1 ½ cups white sugar
¾ cup butter
4 egg yolks
1 ½ teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 ½ cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
  • Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
  • In a medium bowl, mix together flour, soda and salt. Set aside.
  • In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
  • In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
  • Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

Nutrition Facts : Calories 429.8 calories, Carbohydrate 48.1 g, Cholesterol 108.8 mg, Fat 25.4 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 13.7 g, Sodium 239.3 mg, Sugar 37.5 g

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

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

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From savorwithjennifer.com


OLD FASHIONED GERMAN CHOCOLATE SHEET CAKE - SWEET PEA'S KITCHEN
How to make Old Fashioned German Chocolate Sheet Cake: Step 1. Preheat the oven to 350 degrees. Step 2. Place the baker’s chocolate and water into a microwave-safe bowl, and heat at 30-second intervals until completely melted. Step 3. Add the egg whites to a mixing bowl, beat until stiff peaks are formed, and set aside. Step 4.
From sweetpeaskitchen.com


PIONEER WOMAN GERMAN CHOCOLATE SHEET CAKE – 24 RECIPE …
According to my husband, this is the best german chocolate cake recipe in the whole world. 2 c flour 2 c sugar 1/4 t salt 4 t (heaping) cocoa 2 sticks butter 1 c boiling water 1/2 c buttermilk 2 whole beaten eggs 1 t baking soda Bake a cake that would make mama proud. Bake from scratch was this texas sheet cake recipe from the pioneer woman.
From lissasloves.com


GERMAN CHOCOLATE CAKE - TASTES BETTER FROM SCRATCH
2021-02-13 For the Cake: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in …
From tastesbetterfromscratch.com


GERMAN CHOCOLATE SHEET CAKE - LISSAS LOVES
German chocolate cake is an american classic, named after a chocolatier called samuel german (as opposed to the european nation) milder than devil’s food. German chocolate sheet cake (from the 1950’s)., 2 cups all purpose flour, 4 ounces german chocolate baker’s chocolate, 2 tsp baking soda, 1 cup buttermilk, ½ cup water, 4 large eggs,.
From lissasloves.com


EASY GERMAN CHOCOLATE SHEET CAKE RECIPE - TABLESPOON.COM
2018-06-13 Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour. Or spray with cooking spray. In large bowl, make cake batter as directed on box. Pour into pan. 2 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 3
From tablespoon.com


UPGRADED GERMAN CHOCOLATE CAKE - SALLY'S BAKING ADDICTION
2018-04-09 Grease three 9×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
From sallysbakingaddiction.com


PIONEER WOMAN GERMAN CHOCOLATE SHEET CAKE : GET BEST COOKING …
2022-04-03 This classic homemade german chocolate cake recipe is all about the coconut filling and chocolate ganache frosting. In a large bowl, cream butter and sugar until light and fluffy. Yule log cakes can be intimidating to make, but ree drummond's amazing chocolate cake recipe is so easy to follow—and delicious too. Preheat the oven to 350 degrees f. This …
From nenosrochesterny.blogspot.com


GERMAN CHOCOLATE EARTHQUAKE CAKE RECIPE {EASY CREAM CHEESE …
2018-12-18 Instructions. Preheat oven to 350 degrees and prepare a 9x13 pan with a non-stick spray. Start by layering the coconut, chocolate chips and pecans on the bottom of your prepared pan. Set aside. In a large bowl, mix together the cake mix, oil, eggs and water until combined.
From thebestcakerecipes.com


15 GERMAN CHOCOLATE CAKE RECIPES THAT ARE EASY TO MAKE
1. German Chocolate Sheet Cake (I Heart Eating) Sheet cake is a traditional German recipe. It is also one of the easiest cake recipes to whip up, so works well for beginners. German sheet cake usually has some toppings, and this one is a real winner with a …
From therustyspoon.com


GERMAN DOUBLE-CHOCOLATE CAKE RECIPE - SERIOUS EATS
2018-08-30 Featured Video. To toast coconut: arrange coconut on rimmed baking sheet and bake at 350°F on middle rack for 10 to 12 minutes until golden. To toast pecans: arrange pecans on rimmed baking sheet and bake at 350°F on middle rack for about 7 …
From seriouseats.com


GERMAN CHOCOLATE SHEET CAKE RECIPE - COOK.ME RECIPES
2020-10-14 Top with a mixture of sweetened condensed milk, flaked coconut and chopped pecans and broil until golden. To make the frosting, combine butter, powdered sugar, cocoa, vanilla and milk until smooth and slather all over the cake. Simple. Delicious. To make German Chocolate Sheet Cake, you will need the following ingredients:
From cook.me


THE BEST GERMAN CHOCOLATE CAKE RECIPE! - BUTTERY SWEET
2019-01-29 This is The Best German Chocolate Cake Recipe, and is by far a favorite! It is sweet, rich, and the coconut pecan filling is to die for! Ingredients. Scale 1x 2x 3x. FOR THE CAKE: 2 cups All Purpose Flour; 2 cups Sugar; 3/4 cup Natural Unsweetened Cocoa Powder; 2 tsp Baking Powder; 1 1/2 tsp Baking Soda; 1 tsp Salt; 2 tsp Vanilla Extract; 2 Eggs; 1 cup Milk; …
From butterysweet.com


TEX-MEX CHOCOLATE SHEET CAKE (WITH GERMAN ... - THE SPLENDID TABLE
2019-06-26 Directions. 1. Position a rack in the center of the oven and preheat the oven to 375°F. Spray the half sheet pan with baking spray. 2. Make the cake: Place the 1 cup of butter, sour milk, 6 tablespoons cocoa, and 1 1/2 teaspoons cinnamon in a small saucepan over medium-low heat.
From splendidtable.org


GERMAN CHOCOLATE SHEET PAN CAKE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


GERMAN CHOCOLATE SHEET CAKE (FROM THE 1950'S) - PINTEREST
German Chocolate Sheet Cake (from the 1950's) Find this Pin and more on food & recipes by WillaDene Kraft. Ingredients Refrigerated 4 Egg whites, large 8 Egg yolk, large Canned Goods 1 can (s) Evaporated milk Baking & Spices 2 cup All purpose flour 1 package (s) Baker's german sweet chocolate 1 tsp Baking soda 1 Coconut pecan filling and frosting
From pinterest.com


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