45 min
German Chocolate Texas Sheet Cake
Recipe GLPRd5d7783398453f
A rich and decadent sheet cake featuring a moist German chocolate cake base topped with a smooth chocolate frosting and finished with a gooey pecan-coconut caramel topping. This impressive dessert serves 16 and is perfect for gatherings.
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Ingredients
1 box German chocolate pudding cake mix
8 ounces sour cream
1/2 cup hot water
1/4 cup melted salted butter
3 large eggs
1 teaspoon vanilla extract
6 tablespoons salted butter, at room temperature
6 tablespoons sifted cocoa powder
2 cups sifted confectioners' sugar
4 tablespoons milk
2 teaspoons vanilla extract
1 1/2 cups toasted flaked coconut
1 1/2 cups toasted chopped pecans
1 cup brown sugar
1 tablespoon plus 2 teaspoons cornstarch
5 tablespoons butter, to be melted
3/4 cup milk
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F. Line the bottom of a 13 x 18-inch jelly roll pan with parchment paper and grease the sides.
In a large mixing bowl, combine the hot water with the German chocolate pudding cake mix and stir to begin dissolving. Add the sour cream, melted butter, eggs, and 1 teaspoon vanilla extract.
Beat the cake batter on low speed for 1 minute, scraping down the sides of the bowl. Increase the speed to medium and beat for 2 more minutes until the batter becomes lighter in color and well combined.
Pour the cake batter into the prepared jelly roll pan and smooth the top with a spatula. Bake for 13-15 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
While the cake cools, prepare the frosting. In a medium mixing bowl, beat together the 6 tablespoons of room-temperature butter and sifted cocoa powder for about 30 seconds until combined.
Add the sifted confectioners' sugar, 4 tablespoons milk, and 2 teaspoons vanilla extract to the cocoa mixture. Beat on medium speed for 1-2 minutes until the frosting is fluffy and lighter in color.
Using an offset spatula, spread the frosting evenly over the cooled cake in the pan. Set aside.
For the pecan topping, whisk together the brown sugar and cornstarch in a small bowl. In a small saucepan, melt the 5 tablespoons of butter over medium heat.
Add the 3/4 cup milk, corn syrup, and brown sugar-cornstarch mixture to the melted butter. Stir constantly and bring the mixture to a simmer. Continue simmering for 1-2 minutes, stirring frequently, until the mixture thickens slightly.
In a separate bowl, combine the toasted pecans, toasted coconut, and 1 teaspoon vanilla extract. Pour the hot brown sugar mixture over the pecan and coconut mixture and stir until well coated.
Allow the pecan topping to cool to room temperature, stirring occasionally to distribute the caramel evenly, about 10-15 minutes.
Drop spoonfuls of the cooled pecan topping onto the frosted cake, distributing it evenly. Use an offset spatula to gently spread the topping across the entire surface of the cake, creating an even layer.
Allow the completed cake to set at room temperature for at least 30 minutes before serving. Cut into 16 pieces and serve.
