If you’re a lover of old-fashioned recipes from days gone by then this 1950’s German chocolate sheet cake is for you. The first time I made this cake I was reminded of my grandmother. She made German chocolate cake quite a bit. Most of the time it was for church potlucks. I think granny knew that she needed to feed a lot of people and this cake recipe always did the trick. Sheet cakes are perfect for feeding a crowd. And get this: there were NEVER any leftovers!
The texture of this sheet cake is wildly moist and yummy. You won’t find a dry cake here!
Ingredients
1 pkg baker’s german sweet chocolate (4 ounce)
1/2 c water
2 c Gold Medal all-purpose flour, sifted, then measured
1 tsp Arm & Hammer baking soda
1/4 tsp Morton 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 Domino sugar
3/4 c Kerrygold 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
Instructions
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.
German Chocolate Sheet Cake (from the 1950’s)
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.
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Quick Tip: Serve this delicious sheet cake with your favorite ice cream.
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Recipe is described as a sheet cake in several places. Yet baking directions say to use a 9×13 or slightly larger lasagna, as mom called it. Soooo, do I dbl the recipe for a sheet pan, halve the recipe for the 9×13 pan, or use recipe as printed and use in the 9×13 pan?!? Thanks for clarification