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Easy German Chocolate Sheet Cake

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Easy German Chocolate Sheet Cake
  • Prep 25 min
  • Total 2 hr 55 min
  • Servings 24
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Look closely, and you’ll spot rich, chocolate ganache hiding underneath the coconut, pecan and caramel topping. This clever cake has all the flavors of the original, but it skips the layers so it’s ready in half the time and travels like a dream.
by: Tablespoon Kitchens
Updated Jun 13, 2018

Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
  • Water, vegetable oil and eggs called for on cake mix box

Ganache

  • 2/3 cup heavy whipping cream
  • 1 cup semisweet chocolate chips (half of 12-oz bag)

Topping

  • 2 cups sweetened flaked coconut
  • 1 cup chopped pecans
  • 1 cup caramel topping
  • 4 to 6 tablespoons heavy whipping cream

Steps

  • 1
    Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour. Or spray with cooking spray. In large bowl, make cake batter as directed on box. Pour into pan.
  • 2
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3
    In 1-quart saucepan, heat 2/3 cup whipping cream over medium heat until hot with bubbles around edges but not boiling; remove from heat. Add chocolate chips, and let stand 5 minutes; stir just until melted and smooth. Let stand about 5 minutes longer or until ganache mounds slightly when dropped from spoon. It will become firmer the longer it cools.
  • 4
    Slowly pour ganache onto top center of cake, carefully spreading with large spatula so it flows evenly over top and up to edges to cover. Refrigerate about 1 hour or until ganache layer is set and chilled.
  • 5
    In medium microwavable bowl, mix coconut, pecans, caramel topping and 4 tablespoons whipping cream. Microwave uncovered on High 30 to 90 seconds, stirring after 30 seconds, until easily stirred and spreadable. If mixture is too thick, stir in more whipping cream, 1 teaspoon at a time, until thin enough to spread.
  • 6
    Drop spoonfuls of topping on top of ganache layer, and carefully spread over top and up to edges to cover. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.

Expert Tips

  • tip 1
    Cake should be stored covered in refrigerator due to whipping cream in ganache and topping.
  • tip 2
    For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.

Nutrition Information

290 Calories, 17g Total Fat, 3g Protein, 32g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
240mg
10%
Potassium
130mg
4%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
7%
Sugars
20g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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