Take a step back in time with this vintage German Chocolate Sheet Cake, a beloved dessert that has been delighting taste buds since the 1950s. This cake is known for its rich, moist chocolate layers topped with a decadent coconut-pecan frosting that’s simply irresistible. Perfect for gatherings, family dinners, or any special occasion, this cake brings a touch of nostalgia and a whole lot of flavor to your table.
Ingredients:
For the Cake:
- 1/2 cup water
- 4 oz German sweet chocolate, chopped
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions:
1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, ensuring the cake doesn’t stick and comes out easily after baking.
2. Prepare the Chocolate Mixture:
In a small saucepan, heat the water until it just begins to simmer. Remove from heat, then stir in the chopped German sweet chocolate until it melts completely and the mixture is smooth. Set aside to cool slightly.
3. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes. The creaming process is essential for creating a tender cake texture.
4. Add Egg Yolks and Chocolate:
Add the egg yolks, one at a time, to the creamed butter and sugar mixture, beating well after each addition. Then, blend in the melted chocolate mixture and vanilla extract.
5. Mix in Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
6. Beat Egg Whites:
In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter, being careful not to deflate them. This step will help give the cake its light, airy texture.
7. Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan on a wire rack.
8. Prepare the Coconut-Pecan Frosting:
While the cake cools, prepare the frosting. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool slightly before spreading it over the cooled cake.
9. Frost and Serve:
Spread the coconut-pecan frosting evenly over the top of the cooled cake. Slice and serve to enjoy a taste of classic 1950s nostalgia.
Tips for a Perfect German Chocolate Sheet Cake:
- Make Ahead: This cake can be made a day in advance. The flavors meld together beautifully, and the cake becomes even more moist and delicious.
- Storage: Store any leftovers covered at room temperature for up to 3 days. The cake can also be refrigerated, but be sure to bring it to room temperature before serving for the best texture.
- Extra Richness: For an even richer flavor, try adding a layer of chocolate ganache beneath the coconut-pecan frosting.
This German Chocolate Sheet Cake is a true classic that’s stood the test of time. With its rich chocolate base and indulgent coconut-pecan topping, it’s a dessert that will have everyone asking for seconds. Perfect for any occasion, this cake is a delightful nod to the cherished recipes of the past. Enjoy a slice of history with every bite!