NOVEL THINKING

Combine chocolate and cocoa in small bowl; pour boiling water over and let stand to melt chocolate, about 2 minutes. When you updated this post with the pan size it was right on time! This sounds so good! This looks delicious and I need a dessert for a crowd later this month.

4 – Using a hand mixer, beat butter and sugar just until combined. The fact that it uses the actual Bakers Sweet Chocolate and...AND...you don't have to separate the eggs--well, you had my vote for sure.

Cool cake to room temperature before frosting, about 2 hours. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard paper. Remove tray(s) from freezer and unwrap. Calories in German Chocolate Cake based on the calories, fat, protein, carbs and other nutrition information submitted for German Chocolate Cake. Hope this helps everyone. I am just GUESSING it is not a cookie sheet, but rather a 9 x 13 inch pan. Sorry, your blog cannot share posts by email. Set aside. This cake certainly stepped up to the task. Pans size is crucial. I find layered cakes a pain to make, although very beautiful. Hello!!

Stir until combined. Remove from heat and add coconut and pecans. (adsbygoogle = window.adsbygoogle || []).push({}); Super easy and could feed a family of 10!! Your daily values may be higher or lower depending on your calorie needs. Calories per serving of German Chocolate Cake made with unsweetened applesauce 160 calories of Betty Crocker German Chocolate, (1 serving) 18 calories of Egg, fresh, whole, raw, (0.25 large) 4 calories of Applesauce, unsweetened, (0.04 cup) 0 calories of Water, tap, (0.11 cup (8 fl oz)) Or is that too big? Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.

Iced German Chocolate Sheet Cake, 12×16, 4/75 oz Rich chocolate cake with caramel, pecans, walnuts and coconut icing Traditional German chocolate taste and appearance Then pour that water in to the bowl you will use for the final mixing step. I hope you all enjoy it. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well. 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. To Frost the Cake: Stir toasted pecans into chilled frosting. Also wondering about the size of the pan, but was curious if the cake should be cool before frosting. Mark that level on the outside of the bowl with a sharpie, tape, whatever. FOR THE CAKE: Adjust oven rack to lower-middle position; heat oven to 350 degrees. This German Chocolate Sheet Cake is so moist and SO delicious! But you can never lose with 'sheets' for crowd feeding. Meanwhile, spray 13 by 9-inch baking pan with nonstick cooking spray. 4. I bake every cake recipe in it and do not adjust the recipe. Thank you, I see many others have asked about the size of the pan - but alas no response!! One question - what are the dimensions of the cookie sheet? To an excited beginning Baker-- this could mean the difference between pushing on and giving up on trying their hand again at baking. These include strawberry, any chocolate type, carrot and Italian cream as well as others. Best would be to wait for the author to respond to the questions. Some bakers consider sheet pans to be anywhere from 13 x 9 x ......2 (which I do not by the way) to 26 x 18. I am excited about doing so because it seems like an excellent recipe! Yes, I used 15x10x1 inch baking sheet. (Cooled cake can be wrapped in plastic wrap and stored at room temperature for up to 1 day. After mixture reaches a boil, add it to the flour mixture and stir to combine. 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!!!

Normally this cake is layered, but we all know how much I LOVE sheet cakes so this one was next in line.

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. 1. Add vanilla and mix well. Scrape sides of bowl with spatula and mix well. (Pecans are stirred in just before cake assembly.). Add sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened, about 6 minutes. I think it's an important factor in this recipe. I hope you all enjoy it. This recipe is perfect for feeding a crowd!

Make the dough and compare to the mark. This German Chocolate Sheet Cake is so moist and SO delicious! Which is true. * Percent Daily Values are based on a 2000 calorie diet. A cookie sheet would result in a thinner cake than this looks to be. Cool cake to room temperature before frosting, about 2 hours. Any recipe that calls for three or two layers, I just bake it as a sheet cake in this size pan. Whisk until smooth; set aside until cooled to room temperature. Pour into prepared pan and bake at 400 degrees F for 20 minutes. Folks, sometimes we can get too obsessive about things. Cut into squares and serve. Thank you. Butter, softened, Sugar, Vanilla extract and 10 more.. Unsweetened chocolate , chopped and 11 more.. Graham cracker crumbs, Sugar, Butter, melted and 18 more.. Food cake mix (regular size), Sour cream and 13 more.. 4 ounces German Chocolate baking chocolate. Remove from microwave and stir well, set aside. It is so moist and the flavor is absolutely DIVINE! But please give the size.

The Coconut Pecan Frosting on top adds a richness and flavor that will blow you mind! If you like this recipe, check out these others!

No one wants wasted ingredients. What size pan do you use for this recipe?

In bowl of standing mixer, beat butter, sugars, and salt at medium-low speed until sugar is moistened, about 30 seconds.

Grease and flour a 9 X 13 or a 10 X 16 baking pan. This recipe came from the 1950’s and the cake is very moist, rich and delicious!

Giving this recipe a try this weekend! This German chocolate cake recipe is INSANELY rich and creamy. 6 – Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Spray a 15x10x1 inch baking sheet with cooking spray and set aside. You will NOT regret it! German Chocolate Cake will forever hold a special place in my heart because it is my mom’s favorite cake. And I'm sorry, Nikki....someone asked a person name 'Lindsay' what pan-size did they use...I thought that was you.

It truly is a special cake and one, especially if you have not tried, I highly recommend! © 2020 Chef in Training. 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. If you are in a hurry to make it you can try this method: Fill a 9 x 13" pan with water to the thinnest level of raw dough you think will make a decent cake (take in to account that it will rise).

The name “German Chocolate Cake” is actually named after the person who developed the chocolate. 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

I usually look at the cake crumb of a recipe - if it looks moist and yummy (like yours) I proceed, otherwise I keep on looking.

Sorry about that! I used 15x10x1 inch baking sheet. Invert cake onto serving platter. Beat in vanilla; increase speed to medium-high and beat until light and fluffy, about 45 seconds. Get full German Chocolate Sheet Cake Recipe ingredients, how-to directions, calories and nutrition review.

I think I an going to experiment with a slightly deeper pan as well...you know...for options sake. Your email address will not be published. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. Most of my cookie sheets have no sides but maybe a half sheet pan would work? If you prefer a thinner cake, use the larger pan. Find out how many calories should you eat.

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