German Chocolate Cake has been a family favorite for as long as I can remember. My father demands it for every birthday, and my grandmother’s famous recipe is carefully stored in each family member’s recipe box. My family’s German heritage led me to believe that German Chocolate Cake was authentically German. So imagine my amazement when I discovered that wasn’t the case!

It turns out that Sam German invented the cake in the United States in 1852. That news altered our perception of this treat, but it did not alter our unwavering affection. I’m sure you understand if you’ve ever had a slice!

Most German Chocolate Cake ingredient lists closely resemble the original, and this rendition is no exception. A delicious cake baked with German baking chocolate and topped with coconut pecan frosting–a divine combination. The only thing we’ve modified is the shape of the cake. Instead of fiddly layers, we went for a quick sheet cake that increases the frosting-to-cake ratio and guarantees that every mouthful is moist and delicious! When the frosting is this wonderful, you want to get as much of it as possible in each bite.

This version is little easier to construct than the original, so you may make it for any occasion. Birthdays, holidays, church potlucks—there’s no bad time for a delicious treat like this. Sheet cakes are ideal for feeding a large gathering because they may yield 16 huge servings (or many more smaller ones). However, with a cake this delicious, people are likely to return for seconds!