Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups white sugar
1/4 cup cocoa powder
1 cup water
1/2 cup butter (1 stick)
1/2 cup shortening
4 oz German baking chocolate
1/2 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
For the Frosting:
12 oz can evaporated milk
3 egg yolks
3/4 cup butter
1 cup sugar
1/2 cup brown sugar
1 1/2 cups shredded coconut
1 1/2 cups pecans, roughly chopped
1 1/2 teaspoons vanilla extract
Directions:
Preheat the oven to 400°F (200°C) and grease a sheet pan.
In a large bowl, mix together the all-purpose flour, white sugar, and cocoa powder.
In a small saucepan, combine the water, butter, shortening, and German baking chocolate. Bring the mixture to a boil over medium heat, stirring until smooth and fully combined.
Transfer the chocolate mixture to the dry ingredients basin.
. Whisk to combine.
Stir in the buttermilk, baking soda, salt, eggs, and vanilla extract, one ingredient at a time, making sure to mix well after each addition.
Transfer the batter to the prepared sheet pan and spread it evenly.
Bake for 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean, in a preheated oven. Allow cake to completely cool before frosting.
For the Frosting:
In a medium-sized saucepan, combine the evaporated milk, egg yolks, butter, sugar, and brown sugar. Place the saucepan over medium heat.
Reduce the heat so that the mixture simmers once you’ve brought it to a boil.
. Stir frequently and continue cooking for 10-12 minutes or until the mixture has thickened.
Remove the saucepan from the heat and stir in the shredded coconut, chopped pecans, and vanilla extract.
Let the frosting cool slightly, then spread it over the cooled cake.
Let the cake cool for one to two hours before cutting.
Enjoy this classic German Chocolate Sheet Cake with its rich chocolate flavor and delicious coconut-pecan frosting. It’s a perfect dessert for any occasion and is sure to impress your family and friends.