Grandma's Decadent German Chocolate Sheet Cake

Indulge in a slice of heaven with this German Chocolate Sheet Cake! It features a rich, moist chocolate base that perfectly complements the luscious, nutty frosting. This crowd-pleaser is perfect for parties, celebrations, or simply a well-deserved treat at the end of a long day.

The combination of sweet coconut and toasted pecans creates a delightful topping that’s sure to impress. Let's dive into this irresistible recipe that serves 16-20 people.

Photo byGLP

Ingredients

• Cake:
• • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1 cup water
  • ½ cup butter (1 stick)
  • ½ cup shortening
  • 4 oz German baking chocolate
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
• Frosting:
• • 12 oz can evaporated milk
  • 3 egg yolks
  • ¾ cup butter
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 ½ cups shredded coconut
  • 1 ½ cups pecans, roughly chopped
  • 1 ½ teaspoons vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C) and generously grease a 15x10-inch baking sheet.
2. In a large mixing bowl, combine the flour, granulated sugar, and cocoa powder.
3. In a small saucepan, combine the water, butter, shortening, and German baking chocolate. Heat over medium until it reaches a boil. Stir until the mixture is smooth and well-blended, then pour it into the bowl of dry ingredients and mix until combined.
4. Gradually stir in the buttermilk, baking soda, salt, eggs, and vanilla, ensuring each ingredient is incorporated before adding the next.
5. Pour the batter into the prepared baking sheet and bake for 20-22 minutes. Allow the cake to cool before adding the frosting.
6. For the frosting, combine the evaporated milk, egg yolks, butter, granulated sugar, and brown sugar in a medium saucepan over medium heat. Bring this mixture to a boil, then reduce the heat and let it simmer. Stir frequently for 10-12 minutes until the mixture thickens. Remove from heat.
7. Stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the frosting to cool slightly before spreading it evenly over the cooled cake.
8. Chill the frosted cake in the refrigerator for 1-2 hours before serving.

Substitutions

• Flour: Use whole wheat flour or a gluten-free flour blend if preferred.
• Butter: Substitute with coconut oil or vegan butter for a dairy-free option.
• Buttermilk: Mix ½ cup of regular milk with 1 tablespoon of vinegar or lemon juice for a quick buttermilk substitute.
• Nuts: Swap pecans for walnuts or omit them entirely for a nut-free version.

Storage Directions

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. To maintain freshness, you can also freeze the cake for up to 3 months. Just be sure to wrap it tightly to prevent freezer burn. Enjoy this delightful dessert with friends and family!

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