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german chocolate sheet cake (from the 1950's)

(6 ratings)
Elaine55 avatar
Blue Ribbon Recipe by
Elaine Bovender
@Elaine55
Wilmington, NC

This recipe came from the 1950s and the cake is very moist, rich, and delicious! It takes a little time, but it is worth it and much better than any mix, even better than any bakery cake I've ever tasted. The texture is just perfect. I hope you all enjoy it.

Blue Ribbon Recipe

Light and fluffy, this from-scratch German chocolate sheet cake has just enough chocolate flavor. Full of coconut and pecans, the frosting is traditional, thick, and rich. Exactly what you think of when you read German chocolate cake. Preparing this super easy cake in a sheet pan means it's a good dessert option when serving a crowd.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For german chocolate sheet cake (from the 1950's)

  • CAKE
  • 2 c
    all-purpose flour, sifted, then measured
  • 1 tsp
    baking soda
  • 1/4 tsp
    salt
  • 4 oz
    Baker's German sweet chocolate
  • 1/2 c
    water
  • 4 lg
    egg yolks, room temperature (reserve whites)
  • 1 c
    butter, softened
  • 2 c
    granulated sugar
  • 1 tsp
    vanilla extract
  • 1 c
    buttermilk
  • 4 lg
    egg whites, beaten to form stiff peaks
  • COCONUT PECAN FILLING AND FROSTING
  • 3/4 c
    butter
  • 1 can
    evaporated milk, 12 oz (not condensed)
  • 1 1/2 c
    granulated sugar
  • 1 1/2 tsp
    vanilla extract
  • 4 lg
    egg yolks, slightly beaten
  • 7 oz
    flaked coconut
  • 1 1/2 c
    broken pecans

How To Make german chocolate sheet cake (from the 1950's)

Test Kitchen Tips
We used the larger pan/jelly roll pan option when testing this recipe.
  • Prep a baking sheet while the oven preheats.
    1
    Preheat oven to 350 degrees F. 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.
  • Sift two cups of flour and then measure again for accuracy. Stir in baking soda and salt.
    2
    Sift two cups of flour and then measure again for accuracy. Stir in baking soda and salt. Set aside.
  • Microwave the chocolate in the water until the chocolate is melted.
    3
    Microwave chocolate in the water until the chocolate is melted; about 1 minute and 30 seconds. Remove from microwave and stir well; set aside.
  • Separate eggs.
    4
    Separate eggs.
  • Beat egg whites until stiff peaks form.
    5
    Beat egg whites until stiff peaks form and set aside.
  • Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time.
    6
    Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time mixing after each addition.
  • Slowly add the melted chocolate to the butter.
    7
    Slowly add the melted chocolate to the butter mixture while mixing. Scrape the sides of the bowl with a spatula and mix well. Add vanilla and mix well.
  • Alternate adding the flour mixture.
    8
    Alternate adding the flour mixture.
  • Then the buttermilk, ending with the flour mixture.
    9
    Then the buttermilk, ending with the flour mixture. Blend until smooth.
  • Fold in by hand the beaten egg whites.
    10
    Fold in by hand the beaten egg whites.
  • Spread into the prepared pan.
    11
    Spread into the prepared pan.
  • Bake the cake.
    12
    Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
  • Melt butter. Add evaporated milk, sugar, vanilla extract, and egg yolks.
    13
    For the frosting, melt butter in a heavy saucepan. Add evaporated milk, sugar, vanilla extract, and egg yolks. Cook over medium heat for about 12 minutes, stirring constantly until thickened.
  • Add coconut and pecans.
    14
    Remove from heat and add coconut and pecans. Stir until combined.
  • Pour warm frosting over the cooled cake.
    15
    Pour warm frosting over the cooled cake. If you're making the three 9" layers, you'll want to let the frosting cool a bit to thicken.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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