German Chocolate Sheet Cake

German Chocolate Sheet Cake has been a favourite dessert in my household for as lengthy as I can remember. My dad requests it for each and every birthday and my grandmother’s well-known recipe is safely stowed in each household member’s recipe box. Because my dad’s aspect of the household does in truth hail from Germany, I by no means wondered the assumption that German Chocolate Cake was, well… German. So, you can think about my shock when I realized that used to be now not the case!

INGREDIENT

• 2 cups all cause flour
• 2 cups white sugar
• ¼ cup 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 eggs
• 1 teaspoon vanilla

FROSTING

• 12 oz can evaporated milk
• 3 egg yolks
• ¾ cup butter
• 1 cup sugar
• 1/2 cup brown sugar
• 1 ½ cups shredded coconut
• 1 ½ cups pecans, roughly chopped
• 1 ½ teaspoons vanilla

How To Make German Chocolate Sheet Cake

Preheat oven to four hundred ranges F and grease a sheet pan.
In a massive bowl, combine collectively the flour, sugar, and cocoa powder.
In a small saucepan, add the water, butter, shortening, and chocolate. Bring to a boil over medium heat. Once the combination is clean and utterly combined, add it to the dry substances and whisk to combine.
Stirring between every addition, first add the buttermilk, baking soda, salt, eggs, and then vanilla.
Transfer batter to the organized sheet pan and bake for 20-22 minutes. Let cool earlier than frosting.

FROSTING

Add the milk, egg yolks, butter, and sugars to a medium sized saucepan over medium heat. Bring combination to a boil and then decrease warmth to a simmer. Stir regularly and proceed cooking for 10-12 minutes or till combination has thickened. Remove from heat.
Stir in coconut, pecan, and vanilla.
Let frosting cool barely and then unfold over the cooled cake.
Chill for 1-2 hours, then serve.

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