Authentic 1950s German Chocolate Sheet Cake

            The name of this cake is completely deceptive! This German Chocolate Cake is not actually a German dessert. What makes this cake different is the fact that it is a lighter version of chocolate color. The frosting is made with pecans and coconut. There are also numerous versions of this delicious cake.

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My family was so lucky while growing up, everyone wanted a German Chocolate cake for their birthday, so we had it a lot! I, on the other hand, always chose carrot cake with cream cheese frosting.

Why? you ask? Simply because I was a twin and the German Chocolate cake was already requested! So we had both of my favorites on my birthday!

            You will most often see this as a layered cake, made in round cake pans. We are doing things a little different with this recipe, but trust me! This will be a pleasant surprise well worth it.

Frequently Asked Questions:

            Can I make this ahead of time?

The frosting can be made ahead of time. Make them and store them in airtight containers in your refrigerator.

            Can I freeze the cake?

The cake can be frozen before adding the frosting. Once the layer or layers have cooled, wrap in plastic wrap and then into a freezer bag, and place in the freezer.

            Won’t the cake become dry if I do not frost the sides of a layer cake?

In time, yes it will dry out. I do not believe the cake will last long enough for that to happen though. The cake is also a super moist cake so it would take even longer.

What do you need to make German Chocolate Sheet Cake

            Cake:

                        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, separated

                        1 cup butter, unsalted and at room temperature

                        2 tsp vanilla extract

                        1 ¾ cup granulated sugar

            Icing/Frosting

                        1 can evaporated milk

                        12 tbsp unsalted butter

                        1 ½ cups granulated sugar

                        4 large egg yolks

                        1 tsp vanilla extract

                        7 ounces of sweetened, shredded coconut

                        1 ½ cup chopped pecans

How to make German Chocolate Sheet Cake

FIRST STEP:

Preheat the oven to 350*

In a small bowl, add the water to the german chocolate baker’s chocolate

 

SECOND STEP:

Melt in microwave on 30 second intervals until melted

In a mixing bowl, beat egg whites until stiff peaks form, set these to the side

a)

b)

THIRD STEP:

In another mixing bowl, beat the egg yolks, sugar and the butter until well combined

Mix in the vanilla and melted chocolate

FOURTH STEP:

Add in the buttermilk, baking soda and the flour and mix well until smooth

Fold in the egg whites

FIFTH STEP:

Grease the bottom and sides of a 9 x 13 baking dish

Pour the batter into the baking dish

Bake for 40 to 45 minutes until cooked through. Test using a toothpick

SIXTH STEP:

While the cake is baking, combine the evaporated milk, butter, sugar, egg yolks and 1 tsp of vanilla in a saucepan on medium heat until it thickens

a)

b)

c)

Remove from heat and stir in the coconut and pecans

a)

b)

c)

Cool the cake completely before putting the icing on the top

a)

b)

Enjoy!

Authentic 1950s German Chocolate Sheet Cake

Authentic 1950s German Chocolate Sheet Cake

Yield: 12
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • Cake:
  •                         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, separated
  •                         1 cup butter, unsalted and at room temperature
  •                         2 tsp vanilla extract
  •                         1 ¾ cup granulated sugar
  •             Icing/Frosting
  •                         1 can evaporated milk
  •                         12 tbsp unsalted butter
  •                         1 ½ cups granulated sugar
  •                         4 large egg yolks
  •                         1 tsp vanilla extract
  •                         7 ounces of sweetened, shredded coconut
  •                         1 ½ cup chopped pecans

Instructions

FIRST STEP:

Preheat the oven to 350*

In a small bowl, add the water to the german chocolate baker’s chocolate

SECOND STEP:

Melt in microwave on 30 second intervals until melted

In a mixing bowl, beat egg whites until stiff peaks form, set these to the side

THIRD STEP:

In another mixing bowl, beat the egg yolks, sugar and the butter until well combined

Mix in the vanilla and melted chocolate

FOURTH STEP:

Add in the buttermilk, baking soda and the flour and mix well until smooth

Fold in the egg whites

FIFTH STEP:

Grease the bottom and sides of a 9 x 13 baking dish

Pour the batter into the baking dish

Bake for 40 to 45 minutes until cooked through. Test using a toothpick

SIXTH STEP:

While the cake is baking, combine the evaporated milk, butter, sugar, egg yolks and 1 tsp of vanilla in a saucepan on medium heat until it thickens

Remove from heat and stir in the coconut and pecans

Cool the cake completely before putting the icing on the top

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 20gSaturated Fat: 12gTrans Fat: 8gSodium: 30mgCarbohydrates: 240gSugar: 20gProtein: 10g