A classic German Chocolate Cake made in a sheet pan for easy serving and a moist, delicious result.
Ingredients:
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 ounces German sweet chocolate, melted and cooled
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup buttermilk
- For the Coconut-Pecan Frosting:
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 1 (12 ounce) can evaporated milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut
- 1 1/2 cups chopped pecans
Instructions:
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and melted German chocolate.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cake:
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Prepare the Coconut-Pecan Frosting:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the sugar, evaporated milk, and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-12 minutes).
- Remove from heat and stir in the vanilla extract, coconut, and pecans.
- Let the frosting cool slightly, until it thickens enough to spread.
- Frost the Cake:
- Once the cake has cooled completely, spread the coconut-pecan frosting evenly over the top.
- let the frosting set for a short time before cutting and serving.
Tips and Notes:
- Ensure all ingredients are at room temperature for best results.
- Melt the German chocolate slowly and carefully to prevent it from seizing.
- Do not overmix the cake batter, as this can result in a tough cake.
- Keep a close eye on the frosting as it cooks, as it can burn easily.
- For a richer flavor, toast the pecans before adding them to the frosting.
- If you want a less sweet frosting, you can reduce the amount of sugar slightly.
- This cake is best served at room temperature.
- Store any leftover cake in an airtight container in the refrigerator.
Enjoy your delicious German Chocolate Sheet Cake!