German Chocolate Sheet Cake
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Updated Aug 27, 2013
Delight a crowd with this delicious chocolate sheet cake made using Betty Crocker™ Super Moist™ cake mix topped with frosting – a perfect German dessert.
German Chocolate Sheet Cake
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- Prep Time 15 min
- Total 1 hr 30 min
- Servings 24
- Ingredients 10
Ingredients
Cake
- 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
Frosting
- 1/2 cup butter or margarine, softened
- 1 box (1 lb) powdered sugar (4 cups)
- 1/3 cup unsweetened baking cocoa
- 1 teaspoon vanilla
- 1/3 cup milk
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pan). Spray 15x10x1-inch pan with cooking spray.
-
Step2Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 15 minutes.
-
Step3Set oven control to broil. In medium bowl, mix condensed milk, coconut and pecans; spread over warm cake. Broil on lowest oven rack about 2 minutes or until golden. Cool completely in pan on cooling rack, about 1 hour.
-
Step4In large bowl, beat butter, powdered sugar, cocoa and vanilla with electric mixer on medium speed until blended. Gradually add milk, beating until frosting is smooth and spreadable. Frost cake. Store covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
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