GG Kitchen : Birthday Cake

Hello Sunday Reader! This Sunday I am sharing a very special birthday cake. My Mom always made for my Uncle. Since Mom not with us anymore it’s up to me to make this special cake- so Wish Me Luck…. Let’s Get Baking!! Lisa

German Cho cholate sheet cake

My always made this special cake in a sheet pan to fill our large family- Enjoy

1 cup boiling water
▢4 ounces German sweet chocolate chopped
▢½ cup oil
▢½ cup buttermilk
▢1 ¾ cups granulated sugar
▢4 large eggs
▢1 teaspoon vanilla extract
▢2 ¼ cups all-purpose flour
▢2 tablespoons cocoa powder
▢1 teaspoon baking powder
▢½ teaspoon baking soda
▢¼ teaspoon salt

Topping

3 egg yolks
▢1 cup evaporated milk
▢1 ½ cups brown sugar packed
▢¼ cup butter
▢1 teaspoon vanilla extract
▢2 ½ cups sweetened shredded coconut
▢1 ½ cups chopped pecans

Directions:

To make the cake, preheat oven to 350F. Grease a 9×13-inch metal baking pan. Set aside.
In a large, heat-proof bowl, add chopped chocolate.
Pour the boiling water over the chocolate, and let it stand for 5 minutes.
Stir until chocolate has melted and is combined with the water.
Add the oil, buttermilk, and sugar. Whisk until well-combined.
Whisk in the eggs and vanilla until well-combined.
Add the flour, cocoa powder, baking powder, baking soda, and salt. Stir in just until combined. Don’t overmix.
Pour the batter into the prepared baking pan.
Bake for 25-35 minutes, or until a wooden toothpick inserted in the center comes out clean.

Cool to room temperature.
To make the topping, add the egg yolks, milk, and brown sugar to a large saucepan.
Whisk until combined.
Add butter.
Heat saucepan over low heat.
Cook for 10 minutes, whisking regularly, until mixture has thickened.
Remove from heat.
Whisk in vanilla extract.
Add coconut and pecans, and stir in.
Let topping cool for 15 minutes.
Spread topping over cake, and let cool to room temperature before serving.