Prep Time: 20 mins | Cook Time: 35 mins | Yields: 9×13 or 10×16 sheet cake
Old but gold! This delicious cake recipe has always been a part of our family. We all know how to bake this because my Grandma made sure that we pass it around her Grandchildren. Now, I get to share it with you too! Feel free to add more ingredients if you prefer. Enjoy!
Ingredients:
1 pack of baker’s German sweet chocolate (4 ounces)
1/2 cup water
2 cups all-purpose flour, sifted, then measured
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups of sugar
4 large Egg yolks, room temperature (reserve whites)
1 teaspoon vanilla extract
1 cup buttermilk
4 large Egg whites, beaten to form stiff peaks
COCONUT PECAN FILLING AND FROSTING:
1 can(s) evaporated milk 12-ounce size (not sweetened condensed)
1 1/2 cup sugar
3/4 cup melted butter (1 1/2 sticks)
4 large Egg yolks, slightly beaten
1 1/2 teaspoon vanilla extract
7 ounces baker’s angel flake coconut
1 1/2 cup broken pecans
Directions:
Step 1: Prepare the oven and preheat to 350 degrees F.
Step 2: Apply cooking spray and flour in a 9×13-inch or 10×16-inch baking pan.
Step 3: In a small mixing bowl, sift 2 cups of flour.
Step 4: Add salt and baking soda.
Step 5: Place the chocolate and water in a microwavable bowl. Place it inside the microwave for about 1 minute or until the chocolate is melted completely.
Step 6: In a small mixing bowl, add the egg whites. Beat until stiff peaks form.
Step 7: In another mixing bowl, add the butter and sugar. Beat until well mixed.
Step 8: Add the egg yolks gradually and beat every addition.
Step 9: Transfer the melted chocolate into the butter mixture as well as the vanilla. Use a spatula to scrape the bottom until well mixed.
Step 10: Add in the flour mixture and buttermilk. Stir until well combined.
Step 11: Add in the beaten egg whites and stir until well mixed.
Step 12: Transfer the batter into the prepared baking pan and bake for about 30 to 40 minutes or until a toothpick comes out clean after inserting it in the middle of the cake.
Step 13: Remove from the oven and let it sit on a wire rack to cool at room temperature.
Step 14: In a saucepan, add the butter and turn the heat to medium.
Step 15: Add in the milk, egg yolks, sugar, and vanilla. Stir and cook for 12 minutes or until thick.
Step 16: Remove from the heat. Stir in the pecans and coconut.
Step 17: Spread the frosting over the cooled cake.
Step 18: Serve and enjoy!
Ingredients
- 1 pack of baker’s German sweet chocolate (4 ounces)
- 1/2 cup water
- 2 cups all-purpose flour, sifted, then measured
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 2 cups of sugar
- 4 large Egg yolks, room temperature (reserve whites)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 4 large Egg whites, beaten to form stiff peaks
- COCONUT PECAN FILLING AND FROSTING:
- 1 can(s) evaporated milk 12-ounce size (not sweetened condensed)
- 1 1/2 cup sugar
- 3/4 cup melted butter (1 1/2 sticks)
- 4 large Egg yolks, slightly beaten
- 1 1/2 teaspoon vanilla extract
- 7 ounces baker’s angel flake coconut
- 1 1/2 cup broken pecans
Instructions
Step 1: Prepare the oven and preheat to 350 degrees F.
Step 2: Apply cooking spray and flour in a 9×13-inch or 10×16-inch baking pan.
Step 3: In a small mixing bowl, sift 2 cups of flour.
Step 4: Add salt and baking soda.
Step 5: Place the chocolate and water in a microwavable bowl. Place it inside the microwave for about 1 minute or until the chocolate is melted completely.
Step 6: In a small mixing bowl, add the egg whites. Beat until stiff peaks form.
Step 7: In another mixing bowl, add the butter and sugar. Beat until well mixed.
Step 8: Add the egg yolks gradually and beat every addition.
Step 9: Transfer the melted chocolate into the butter mixture as well as the vanilla. Use a spatula to scrape the bottom until well mixed.
Step 10: Add in the flour mixture and buttermilk. Stir until well combined.
Step 11: Add in the beaten egg whites and stir until well mixed.
Step 12: Transfer the batter into the prepared baking pan and bake for about 30 to 40 minutes or until a toothpick comes out clean after inserting it in the middle of the cake.
Step 13: Remove from the oven and let it sit on a wire rack to cool at room temperature.
Step 14: In a saucepan, add the butter and turn the heat to medium.
Step 15: Add in the milk, egg yolks, sugar, and vanilla. Stir and cook for 12 minutes or until thick.
Step 16: Remove from the heat. Stir in the pecans and coconut.
Step 17: Spread the frosting over the cooled cake.
Step 18: Serve and enjoy!
Notes
Prep Time: 20 mins | Cook Time: 35 mins | Yields: 9×13 or 10×16 sheet cake
