German Chocolate Sheet Cake

German Chocolate Sheet Cake is a rich and decadent dessert that features a moist chocolate cake topped with a creamy, nutty coconut-pecan frosting. This classic treat is perfect for gatherings and special occasions, delivering a delightful combination of flavors and textures in every bite.

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 white 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

Instructions:

1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and grease a sheet pan.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, and cocoa powder.
3. Prepare Chocolate Mixture: In a small saucepan over medium heat, combine the water, butter, shortening, and German baking chocolate. Stir continuously until the mixture is smooth and fully combined. Remove from heat.
4. Combine Wet and Dry Ingredients: Pour the chocolate mixture into the bowl with the dry ingredients and whisk until well combined. Add the buttermilk, baking soda, salt, eggs, and vanilla extract one at a time, stirring well between each addition.
5. Bake the Cake: Pour the batter into the prepared sheet pan and spread it evenly. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
6. Make the Frosting: In a medium-sized saucepan, combine the evaporated milk, egg yolks, butter, white sugar, and brown sugar. Cook over medium heat, bringing the mixture to a boil, then reduce the heat to a simmer. Stir frequently and cook for 10-12 minutes or until the mixture thickens. Remove from heat.
7. Add Coconut and Pecans: Stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the frosting to cool slightly.
8. Frost the Cake: Spread the cooled frosting over the cooled cake. Chill the frosted cake in the refrigerator for 1-2 hours before serving to allow the frosting to set.

Tips:

• Room Temperature Ingredients: Ensure the butter, shortening, and eggs are at room temperature for a smoother batter and more even baking.
• Chocolate Quality: Use high-quality German baking chocolate for the best flavor.
• Cooling the Frosting: Allow the frosting to cool slightly before spreading it over the cake to ensure it sets properly and doesn’t run off the edges.
• Storing the Cake: Store any leftovers in the refrigerator to keep the frosting firm and the cake fresh.