Easy German Chocolate Sheet Cake
* Prep 25 min * Total2 hr 55 min * Servings, 24. Look closely, and youll spot rich, chocolate ganache hiding underneath the coconut, pecan and caramel topping. This clever cake has all the best... ... Ingredients Cake 1 box Bettys Original Recipe Scratch German chocolate cake mix Save $ Milk, butter and eggs called for on cake mix box Ganache 2/3cup heavy whipping cream Save $ 1cup semisweet chocolate chips (half of 12-oz bag) Save $ Topping 2cups sweetened flaked coconut Save $ 1cup chopped pecans Save $ 1cup caramel topping Save $ 4 to 6 tablespoons heavy whipping cream Save $ Steps Hide Images · 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 * Cake should be stored covered in refrigerator due to whipping cream in ganache and topping. * 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 Nutrition Facts Serving Size: 1 Serving Calories 240 Calories from Fat 150 % Daily Value Total Fat 16g 25% Saturated Fat 8g 42% Trans Fat 0g Cholesterol 45mg 15% Sodium 250mg 10% Potassium 170mg 5% Total Carbohydrate 19g 6% Dietary Fiber 1g 6% Sugars 25g Protein 3g % Daily Value*: Vitamin A 6% 6% Vitamin C 0% 0% Calcium 6% 6% Iron 8% 8% Exchanges: 1 Starch; 0 Fruit; 1/2 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 Fat; Carbohydrate Choice 1 *Percent Daily Values are based on a 2,000 calorie diet. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
