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Oh, German Chocolate Cake, how I love you. I remember traveling to Germany as a young college sophomore and being super confused as to why German bakeries didn't sell German Chocolate Cake. Turns out, German Chocolate Cake isn't the slightest bit German.
To get started with this recipe, we must prepare a few ingredients. You can cook german chocolate sheet cake with coconut-pecan frosting using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make German Chocolate Sheet Cake with Coconut-Pecan Frosting:
- Get Flour
- Make ready Sugar
- Get Butter
- Take Water
- Get Baking Chocolate (I used 1/4 c Cocoa Powder and 4 tsp oil)
- Get Shortening
- Get Buttermilk (I used 1/2 Cup Vanilla Yogurt)
- Make ready Baking Soda
- Take Eggs
- Take Vanilla
- Prepare ~Icing Ingredients~*
- Get Evaporated Milk
- Prepare Sugar
- Take Egg Yolks
- Make ready Butter
- Take Sweetened Shredded Coconut
- Prepare Chopped Pecans
- Prepare Vanilla
This frosting is delicious anytime of year and for an type of celebration. This German Chocolate Sheet Cake is so moist and SO delicious! The Coconut Pecan Frosting on top adds a richness and flavor that will blow you mind! This recipe is perfect for feeding a crowd!
Instructions to make German Chocolate Sheet Cake with Coconut-Pecan Frosting:
- Preheat oven to 400 degrees F.
- Spray a 15x10x1 inch baking sheet with cooking spray and set aside.
- In a large mixing bowl, measure flour and sugar. Set aside.
- In a medium sauce pan, combine butter, water, German Chocolate baking chocolate and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
- Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
- Pour into prepared pan and bake at 400 degrees F for 20 minutes
- ~Frosting Directions~*
- In a medium sauce pan over medium high heat combine milk, sugar egg yolks, and butter. Bring to a boil and reduce heat to medium. Stir constantly for about 12 minutes until thickened. Remove from heat and add coconut and pecans. Stir in vanilla. Spread over cake evenly and drizzle with hot fudge.
- FOR BEST RESULTS Put in Freezer for 30 minutes after frosting the cake. It will cool the icing but the cake will be slightly warm and melt in your mouth
German Chocolate Cake will forever hold a special place in my heart because it is my mom's favorite cake. German chocolate cake is a classic. This version has three layers of chocolate cake, each topped with cooked coconut pecan frosting and then frosted on the outside with chocolate buttercream. Don't be fooled…this gorgeous cake is easier to make than you think. Dark Chocolate Cake Sure, a moist German chocolate cake is rich and decadent on its own, but no chocolate cake is complete without frosting.
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