German Chocolate Sheet Cake
This recipe is just awesome, taken from a Southern Living magazine ,but has become a favorite to have for dessert.
Makes 48 small servings or 24 Trudy Servings
1 box of German chocolate cake mix
1 large egg
2 egg whites
1 ¾ cups water
1 14 oz can Eagle Brand sweetened milk
1/3 cup each chopped pecans and coconut
¼ cup softened butter
1 16 oz. box powdered sugar
1 teas vanilla
3 to 4 tables milk
Beat cake mix with next 3 ingredients at medium speed for 3 to 4 min. Pour batter into a 15×10 inch jellyroll pan which has been sprayed with Pam. Bake at 350 for 15 minutes.
Combine Eagle Brand, coconut and pecans. Spread over warm cake. Broil on lowest rach in oven about 2 minutes or until golden. Remove from oven and cool. Beat margarine and next 3 ingredients at medium speed, gradually adding milk. Spread over cake.
Chocolate Castles 