ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

German Chocolate Sheet Cake

Yield Makes 48 servings

Ingredients

  • 1 (18.25-ounce) package German chocolate cake mix
  • 1 large egg
  • 2 egg whites
  • 1 3/4 cups water
  • Vegetable cooking spray
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1/3 cup sweetened flaked coconut
  • 1/3 cup chopped pecans
  • 1/4 cup margarine, softened
  • 1 (16-ounce) box powdered sugar
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons fat-free milk

Nutrition Information

  • calories 128
  • caloriesfromfat 23 %
  • fat 3.3 g
  • satfat 1 g
  • monofat 1.3 g
  • polyfat 0.6 g
  • protein 2 g
  • carbohydrate 23 g
  • fiber 0.4 g
  • cholesterol 12 mg
  • iron 0.5 mg
  • sodium 103 mg
  • calcium 36 mg

How to Make It

  1. Beat German chocolate cake mix and next 3 ingredients at medium speed with an electric mixer 3 to 4 minutes or until creamy. Pour batter into a 15- x 10-inch jellyroll pan coated with cooking spray.

  2. Bake at 350° for 15 minutes.

  3. Combine sweetened condensed milk, coconut, and pecans; spread over warm cake.

  4. Broil, on lowest rack in oven, about 2 minutes or until golden. Remove from oven and cool.

  5. Beat margarine and next 3 ingredients at medium speed with an electric mixer until blended; gradually add fat-free milk, beating until smooth. Spread over cake.

  6. Note: For testing purposes only, we used Duncan Hines Moist Deluxe German Chocolate Cake Mix.