Comments on: German Chocolate Sheet Cake

By: Brenda

Brenda — Fri, 07 Feb 2025 20:40:29 +0000

This cake is out of this world!! Delicious!

By: Rachel Farnsworth

Rachel Farnsworth — Sun, 02 Feb 2025 01:36:25 +0000

In reply to Alma. I'm so sorry to hear that! If the frosting turned out watery, it likely didn’t cook long enough to thicken properly. Make sure you’re cooking it over medium heat, stirring constantly, until it reaches a thick, pudding-like consistency. If it’s still too thin, you can keep cooking it a little longer, or try chilling it in the fridge for 20-30 minutes to help it set up. That should do the trick!

By: Alma

Alma — Thu, 30 Jan 2025 22:24:03 +0000

The frosting turned out very watery nn

By: Rachel Farnsworth

Rachel Farnsworth — Thu, 23 Jan 2025 16:38:45 +0000

In reply to Lisa. Yes you can! It makes about 24 cupcakes.

By: Lisa

Lisa — Thu, 23 Jan 2025 00:54:19 +0000

Can I do cupcakes with this recipe?

By: Teresa

Teresa — Wed, 22 Jan 2025 20:30:28 +0000

lm gonna rave make this cake l made the sheet cake didn't have a 13 by 18 cake pan so l made it in a 13 by 13 inch roasting pan aaaaaamazing beautiful texture cake batter soft as!!!! Topping thanks ladies these recipes defff worth the make sooo!!! good

By: Rachel Farnsworth

Rachel Farnsworth — Mon, 20 Jan 2025 23:16:16 +0000

In reply to Patricia Graham.

Great question!

A 13×18 pan is a baker’s half sheet, which holds much more batter than a 15×10 pan, which is called a jelly roll pan. To make the recipe fit a single jelly roll pan, you’d need to scale the batter down to about two-thirds of the original recipe.

By: Patricia Graham

Patricia Graham — Mon, 20 Jan 2025 15:37:11 +0000

In reply to Irene. I've never heard of a 13 x 18 cake pan. Could I use a 15 x 10?

By: Irene

Irene — Sat, 18 Jan 2025 21:09:42 +0000

It’s super yummy i love it
And the taste was excellent