German Chocolate Sheet Cake

  • Yield: Makes 48 servings


  • 1 none (18.25-ounce) package German chocolate cake mix
  • 1 none large egg
  • 2 none egg whites
  • 1 3/4 cups water
  • none Vegetable cooking spray
  • 1 none (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 none (16-ounce) box powdered sugar
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon vanilla extract
  • 3 none to 4 tablespoons fat-free milk


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.

Bake at 350° for 15 minutes.

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

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

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.

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

Nutritional Information

Amount per serving
  • Calories: 128none
  • Calories from fat: 23%
  • Fat: 3.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 2g
  • Carbohydrate: 23g
  • Fiber: 0.4g
  • Cholesterol: 12mg
  • Iron: 0.5mg
  • Sodium: 103mg
  • Calcium: 36mg

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German Chocolate Sheet Cake Recipe