german chocolate sheet cake

German Chocolate Sheet Cake Recipe

This recipe will guide you through making a delicious German chocolate sheet cake, featuring a rich chocolate cake base and a luscious coconut-pecan frosting.

Ingredients

For the Cake:

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Frosting:

• 1 cup granulated sugar
• 1 cup evaporated milk
• 1/2 cup unsalted butter
• 3 large egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

For the Cake:

1. Preheat Oven and Prepare Pan:
   • Preheat your oven to 350°F (175°C).
   • Grease a 9×13-inch sheet cake pan and lightly dust it with flour.
2. Mix Dry Ingredients:
   • In a large mixing bowl, combine 2 cups of granulated sugar, 1 3/4 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/3 teaspoons of baking soda, and 1 teaspoon of salt.

1. Add Wet Ingredients:
   • Add 2 large eggs, 1 cup of whole milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until smooth.
2. Incorporate Boiling Water:
   • Stir in 1 cup of boiling water. The batter will be thin, which is normal.
3. Bake the Cake:
   • Pour the batter into the prepared pan.
   • Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool completely in the pan on a wire rack.

For the Coconut-Pecan Frosting:

1. Combine Sugar, Milk, Butter, and Egg Yolks:
   • In a medium saucepan, combine 1 cup of granulated sugar, 1 cup of evaporated milk, 1/2 cup of unsalted butter, and 3 lightly beaten large egg yolks.
2. Cook the Mixture:
   • Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden brown color, about 12 minutes.
3. Add Coconut and Pecans:
   • Remove from heat and stir in 1 teaspoon of vanilla extract, 1 1/2 cups of sweetened shredded coconut, and 1 cup of chopped pecans.
4. Cool the Frosting:
   • Allow the frosting to cool to room temperature before spreading it over the cake.

Assemble the Cake:

1. Frost the Cake:
   • Once the cake has cooled completely, spread the coconut-pecan frosting evenly over the top.

1. Serve:
   • Slice into squares and serve. Enjoy!

Tips:

• Storage: Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
• Serving Suggestion: This cake pairs wonderfully with a glass of cold milk or a cup of hot coffee.

Enjoy your homemade German chocolate sheet cake!