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German Chocolate Sheet Cake
Alyssa

German Chocolate Sheet Cake

Savor the rich flavors of this German chocolate sheet cake! Moist chocolate cake topped with a decadent coconut-pecan frosting—deliciously irresistible!
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour: This is the base of your cake providing structure and a fluffy texture.
  • 2 cups white sugar: Sweetens the cake and balances the rich chocolate flavor.
  • ¼ cup cocoa powder: Enhances the chocolate taste giving depth and richness.
  • 1 cup water: Used to melt the chocolate and butter unifying the batter.
  • ½ cup butter 1 stick: Adds moisture and rich flavor.
  • ½ cup shortening: Contributes to a lighter texture in the cake.
  • 4 oz German baking chocolate: Provides a deep chocolate flavor; use high-quality chocolate for the best taste.
  • ½ cup buttermilk: Adds tenderness and moisture enhancing the cake's crumb.
  • 1 tsp baking soda: Works as a leavening agent to help the cake rise.
  • ½ tsp salt: Enhances the overall flavors of the cake.
  • 2 eggs: Binds the ingredients and helps create structure.
  • 1 tsp vanilla: Adds a wonderful aroma and flavor to the cake.
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Method
 

  1. Preheat your oven: Preheat your oven to 400°F (200°C) and grease a sheet pan (approximately 18x13 inches) to prevent the cake from sticking.
  2. Combine the dry ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 2 cups of white sugar, and ¼ cup of cocoa powder. Whisk them together until evenly blended.
  3. Melt the wet ingredients: In a medium saucepan, combine 1 cup of water, ½ cup of butter, ½ cup of shortening, and the 4 oz of German baking chocolate. Bring the mixture to a boil and stir until it becomes smooth.
  4. Mix wet and dry ingredients: Once the chocolate mixture is smooth and melted, pour it into the bowl of dry ingredients. Mix well until there are no lumps.
  5. Add the remaining ingredients: To the batter, add ½ cup of buttermilk, 1 tsp of baking soda, ½ tsp of salt, 2 eggs, and 1 tsp of vanilla. Stir the mixture gently until everything is well combined, being careful not to overmix.
  6. Pour and bake: Pour the batter into the prepared sheet pan and spread it evenly. Bake in the preheated oven for about 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely before frosting.
For the frosting, follow these steps:
  1. Prepare the frosting base: In a medium saucepan, combine 12 oz of evaporated milk, 3 egg yolks, ¾ cup of butter, 1 cup of sugar, and ½ cup of brown sugar. Cook over medium heat, stirring continuously until it comes to a boil.
  2. Thicken the frosting: Reduce the heat and let it simmer for about 10-12 minutes, stirring occasionally until the mixture thickens to a custard-like consistency.
  3. Add coconut and pecans: Once thickened, remove the saucepan from the heat and stir in 1 ½ cups of shredded coconut, 1 ½ cups of chopped pecans, and 1 ½ tsp of vanilla. Mix until everything is well incorporated.
  4. Cool and frost: Allow the frosting to cool completely before generously spreading it over the cooled cake. Once frosted, chill the cake in the fridge for 1-2 hours before serving.