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Old-Fashioned Baked Rice Pudding Recipe

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4.3 from 9 reviews

This classic German Chocolate Sheet Cake is a rich and moist chocolate cake made with melted German sweet chocolate, topped with a luscious coconut-pecan frosting. Perfect for gatherings and celebrations, this sheet cake is easy to make and serves a crowd with its deep chocolate flavor complemented by a sweet, nutty topping.

Ingredients

Cake

  • 4 ounces German sweet chocolate, chopped
  • 1 cup boiling water
  • 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 packed brown sugar
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • 2 ½ cups sweetened shredded coconut
  • 1 ½ cups chopped pecans

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9x13-inch metal baking pan and set it aside to prepare for the cake batter.
  2. Melt Chocolate: Place the chopped German sweet chocolate in a large heat-proof bowl.
  3. Add Boiling Water: Pour the boiling water over the chocolate and let it stand for 5 minutes to melt.
  4. Stir Chocolate Mixture: Stir until the chocolate is fully melted and well combined with the water.
  5. Add Wet Ingredients: Add oil, buttermilk, and granulated sugar to the chocolate mixture. Whisk until thoroughly combined.
  6. Incorporate Eggs and Vanilla: Whisk in the eggs and vanilla extract until the mixture is smooth and well combined.
  7. Add Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir these dry ingredients into the wet mixture just until combined, being careful not to overmix to keep the cake tender.
  8. Pour Batter into Pan: Pour the prepared batter evenly into the greased 9x13-inch baking pan.
  9. Bake the Cake: Bake in the preheated oven for 25 to 35 minutes, or until a wooden toothpick inserted into the center comes out clean.
  10. Cool Cake: Remove the cake from the oven and allow it to cool to room temperature in the pan.
  11. Prepare Topping Base: In a large saucepan, combine egg yolks, evaporated milk, and packed brown sugar. Whisk together until smooth.
  12. Add Butter: Add the ¼ cup butter to the saucepan.
  13. Cook Topping: Heat the mixture over low heat, cooking and whisking regularly for about 10 minutes until the mixture thickens.
  14. Remove from Heat: Take the saucepan off the heat source.
  15. Add Vanilla Extract: Whisk in the vanilla extract for added flavor.
  16. Add Coconut and Pecans: Stir in the shredded coconut and chopped pecans until fully integrated into the topping.
  17. Cool Topping: Let the topping cool for about 15 minutes to thicken slightly before spreading.
  18. Spread Topping on Cake: Evenly spread the cooled coconut-pecan topping over the cooled cake surface.
  19. Final Cooling: Allow the cake with topping to cool to room temperature before serving to let the topping set properly.

Notes

  • Ensure not to overmix the batter once the dry ingredients are added to keep the cake light and tender.
  • The topping cooks on the stove over low heat and requires constant whisking to prevent burning.
  • Use quality German sweet chocolate for authentic flavor; it impacts both texture and taste significantly.
  • Letting the topping cool slightly before spreading helps it adhere better to the cake without sliding off.
  • The cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.

Find it online: https://recipefeastful.com/old-fashioned-baked-rice-pudding-recipe/