German Chocolate Sheet Cake

German Chocolate Sheet Cake

German Chocolate Sheet Cake

Happy Birthday to my darling twin brother, Curtis!  He and I have a special relationship as I do with all my seven siblings, but there’s something pretty awesome about sharing my life in such a close way with someone my same age.  The two of us have a lot in common; we’re both tall, live very active lifestyles, work in health care (he’s a fabulous dentist), have active athletic children, married fabulous spouses (who really like each other, thank heavens!), are very committed to our shared faith and each have a full head of gray hair (but you’ll never see mine, thanks to my magical hair stylist Kira!)  The only sad part is that he lives in Arizona so we don’t get to see each other as often as we’d like.  He’s so supportive of our children in their athletic events and makes the effort to attend a game when he can.

Curtis 2

Idaho State-Utah State football game

When our mother asked what kind of cakes we wanted for our birthday often we’d each request German Chocolate Cake because it was her BEST.  I’ve recreated it as a sheet cake for ease of preparation and to reduce a few calories.  I also switched to whole wheat pastry flour, but believe me, this is no low-fat, low-sugar dessert.  I used lots of butter and lots of sugar, but it’s our birthday.  If you can’t splurge a little on your birthday, then you’re being a little too rigid with your eating plan.  So I put aside the guilt and thoroughly enjoy a little cake and ice cream on my birthday especially because I am celebrating not just mine, but the birthday of my favorite twin brother in all the world.  Love ya’ Curtis!

German Chocolate Sheet Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 16 servings

  • German Chocolate Sheet Cake
  • Cooking Spray
  • 1 pkg (4 squares) Baker's German Sweet Chocolate
  • 1/2 cup water
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 2 1/2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1 cup buttermilk
  • Coconut-Pecan Frosting
  • 1 cup low-fat evaporated milk
  • 1 cup sugar
  • 3 egg yolks, beaten
  • 1/2 cup butter
  • 1 tsp vanilla
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans
  1. Preheat oven to 350 degrees F. Coat jelly roll pan (15 x 10-inches) with cooking spray.
  2. Combine chocolate squares and water in a small saucepan and heat over medium-high heat until chocolate is melted. Allow to cool.
  3. Combine butter and sugar in a large bowl. Beat together with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating and scraping well after each addition. Add vanilla and melted chocolate; mix until well blended.
  4. Combine flour, baking soda, cinnamon and salt in a small bowl. Add to chocolate mixture alternately with buttermilk, beating after each addition until smooth.
  5. Pour batter into prepared jelly roll pan. Bake at 350 degrees F for 30-35 minutes or until knife inserted in center comes out clean. Remove from oven and let cool on wire rack.
  6. For the Frosting: Combine evaporated milk, sugar, egg yolks and butter in a small saucepan and place over medium heat. Stir constantly until mixture begins to bubble. Remove from heat and stir in vanilla, coconut and pecans, blending well. Spread over cooled cake.


  1. Dave Anderson says:

    German Chocolate Cake is my favorite as well. My Mom would make it for me and I would like the beater clean after she made the frosting…

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