It truly is a special cake and one, especially if you have not tried, I highly recommend! FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. I think it's an important factor in this recipe. I baked this cake and it was very gooey. The Coconut Pecan Frosting, which I shared last week, on top is one of the most important parts about German Chocolate Cake. 8 – FOR THE FROSTING: Melt butter in heavy saucepan. Calories in German Chocolate Cake based on the calories, fat, protein, carbs and other nutrition information submitted for German Chocolate Cake. Chopped pecans, Brown sugar, Flaked coconut and 9 more.. Eggs, separated, German sweet chocolate, chopped, Water and 15 more.. Facts you should know about types of cardio, 5 tips for losing weight fast, easy and safe, What are Probiotics, their Benefits, Probiotic Supplements and Foods, Selenium and Top 15 Foods Rich in Selenium, unbleached all-purpose flour, plus additional for dusting pan. 4 ounces German Chocolate baking chocolate. Stir in baking soda and salt and set aside. This German chocolate cake recipe is INSANELY rich and creamy. I am just GUESSING it is not a cookie sheet, but rather a 9 x 13 inch pan. 9 – SPECIAL NOTE: If you’re making the three 9″ layers, you’ll want to let the frosting cool a bit to thicken. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: COCOA PROCESSED WITH ALKALI, HIGH FRUCTOSE CORN SYRUP, MALTODEXTRIN, MODIFIED CORN STARCH, PECANS, WALNUTS, LEAVENING (SODIUM ALUMINUM PHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), SALT, NATURAL AND ARTIFICIAL FLAVORS, PROPYLENE GLYCOL MONO- AND DIESTERS OF FATS AND FATTY ACIDS, MONO- AND DIGLYCERIDES, LACTYLIC ESTERS OF FATTY ACIDS, CORN STARCH, NATURAL COCOA EXTRACT, SODIUM ALGINATE, PECTIN, CHOCOLATE PROCESSED WITH ALKALI, GELLAN GUM, SOY LECITHIN, COLORED WITH (CARAMEL COLOR,TURMERIC AND ANNATTO EXTRACTS), SODIUM PHOSPHATE, SOY FLOUR. Sift flour and baking soda into medium bowl or onto sheet of parchment or waxed paper. Chocolate Cupcakes with Butterscotch Icing, Weight watchers estimated points calculator, FOR THE FROSTING: Whisk yolks in medium saucepan; gradually whisk in evaporated milk. INGREDIENTS: SKIM MILK, SUGAR, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGGS, SOYBEAN OIL, CORN SYRUP, MARGARINE [PALM OIL, WATER, SOYBEAN OIL, SALT, MONO- AND DIGLYCERIDES, ARTIFICIAL FLAVOR, ANNATTO (COLOR), CALCIUM DISODIUM EDTA (PRESERVATIVE), VITAMIN A PALMITATE], COCONUT. Notify me of follow-up comments by email. Most of my cookie sheets have no sides but maybe a half sheet pan would work? There are 474 calories in 1 piece of German Chocolate Cake. Cut into squares and serve. Get full nutrition facts and other common serving sizes of German Chocolate Cake including 1 oz and 100 g. This cake has all the components in a GC without the fuss. 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). I would love to see how these recipes take shape in your kitchens. Pour into prepared pan and level with rubber spatula. This recipe came from the 1950’s and the cake is very moist, rich and delicious! Cook time: 35 Min Prep time: 20 Min Serves: Makes a 9 X 13 or 10 X 16 sheet cake.Ingredients1 pkgbaker’s german sweet chocolate (4 ounce)1/2 cwater2 call purpose flour, sifted, then measured1 tspbaking soda1/4 tspsalt1 cbutter, softened2 csugar4 largeegg yolks, room temperature (reserve whites)1 tspvanilla extract1 cbuttermilk4 largeegg whites, beaten to form stiff peaksCOCONUT PECAN FILLING AND FROSTING1 can(s)evaporated milk 12 ounce size (not sweetened condensed)1 1/2 csugar3/4 cmelted butter (1 1/2 sticks)4 largeegg yolks, slightly beaten1 1/2 tspvanilla extract7 ozbaker’s angel flake coconut1 1/2 cbroken pecansStep-By-Step1 – Preheat oven to 350 degrees. I am married to the man of my dreams and have a beautiful little girl with a sassy attitude and two handsome little boys whose smiles can brighten anyone’s day! The Coconut Pecan Frosting on top adds a richness and flavor that will blow you mind! Loosen product from sides of tray with knife. I am going to make this cake and I would like to know if when coconut is called for does this always mean sweetened unless otherwise instructed? 7 – Fold in beaten egg whites. No one wants wasted ingredients. Yes, I used 15x10x1 inch baking sheet. I find layered cakes a pain to make, although very beautiful. What size pan did you use?? German Chocolate Cake Ryan's 1 piece 270.0 calories 35.0 grams carbs 13.0 grams fat 4.0 grams protein 1.0 grams fiber 40.0 mg cholesterol 3.0 grams saturated fat 250.0 mg sodium 19.0 grams sugar 1.0 grams trans fat Butter, softened, Shortening, Sugar, Brown sugar, Eggs and 14 more.. Hello!! * Percent Daily Values are based on a 2000 calorie diet. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. It is so moist and the flavor is absolutely DIVINE! Or is that too big? Thank you. The fact that it uses the actual Bakers Sweet Chocolate don't have to separate the eggs--well, you had my vote for sure. Your email address will not be published. I looked at her other sheet cake recipes and the instructions said, "Pour into a greased 15x10x1 inch cookie sheet". Invert cake onto serving platter. After I tried it, I just had to post it. Bring to a boil and reduce heat to medium. Meanwhile, spray 13 by 9-inch baking pan with nonstick cooking spray. Can't wait to make this! Cool cake to room temperature before frosting, about 2 hours. The only thing different I did was use my own Icing Recipe. Privacy/Disclosure. Iced German Chocolate Sheet Cake, 12x16, 4/75 oz, Rich chocolate cake with caramel, pecans, walnuts and coconut icing, Traditional German chocolate taste and appearance, Baked and shipped in a specially-coated baking board, locking in flavor and moisture. Using portion guide on the tray, cut cake into desired sizes with a serrated knife; dip knife in hot water and wipe clean after each cut. 5 – Slowly add melted chocolate to butter mixture while mixing. © 2020 Chef in Training. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. 4. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. I'm unsure about the pan size - and the height of the sides of the pan, too. I could eat the caramel filling right out of the bowl, and in fact, I’ll probably find a billion other uses for it besides this particular recipe. In a medium sauce pan, combine butter, water, German Chocolate baking chocolate and shortening. May GOD Bless you today and everyday thereafter. Egg, lightly beaten, Evaporated milk, Sugar and 13 more.. Using icing spatula, spread frosting evenly over surface of cake. Pour into prepared pan and bake at 400 degrees F for 20 minutes. Sorry about that! Cover tray and let thaw for 45-60 minutes in the refrigerator. Moist, the color is spot on (you know that what I call 'weird brown color' that Germans have after baking) but the flavor...that's where it's at!!! Thanks. Other option is to look for a comparable recipe to either compare ingredients and pan size or to use until the answer to pan size is posted here. This German Chocolate Sheet Cake is so moist and SO delicious! Make the dough and compare to the mark. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard paper. Thanks. Folks, sometimes we can get too obsessive about things. After mixture reaches a boil, add it to the flour mixture and stir to combine. My name is Nikki and I am a stay-at-home mom. These include strawberry, any chocolate type, carrot and Italian cream as well as others. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well. This recipe is perfect for feeding a crowd! 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). German Chocolate Cake will forever hold a special place in my heart because it is my mom’s favorite cake. Normally this cake is layered, but we all know how much I LOVE sheet cakes so this one was next in line. Also, don’t scrimp when it comes to brushing the cake layers with the rum syrup. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard paper. German chocolate is my favorite. I really enjoy your thoughts re: your Mother. Then pour that water in to the bowl you will use for the final mixing step. What size pan do you use for this recipe? This looks delicious and I need a dessert for a crowd later this month. Add milk, sugar, vanilla and egg yolks and cook over medium heat for about 12 minutes, stirring constantly until thickened. Spread over cake evenly and drizzle with hot fudge. Based on the ingredients it is not so clear. 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. Sounds so yum!! However, it needed a 'winner' under it. This recipe is perfect for feeding a crowd! Remove tray(s) from freezer and unwrap. Beat egg whites until stiff peaks form and set aside. German chocolate cake Dry mix, pudding-type 1 package (18.25 oz) 1809.5 calories 420.1 grams carbs 16.8 grams fat 21.6 grams protein 10.9 grams fiber 0 mg cholesterol 9.6 grams saturated fat 4348.0 mg sodium 217.8 grams sugar 0.4 grams trans fat (adsbygoogle = window.adsbygoogle || []).push({}); Super easy and could feed a family of 10!! In a large mixing bowl, measure flour and sugar. This cake received the highest compliments all around!