“My mom knew this recipe with her eyes closed! Passed down from her mother and still going strong at every family gathering.”
This recipe yields a classic German Chocolate Sheet Cake, known for its moist chocolate cake base and rich coconut-pecan frosting. It’s perfect for gatherings due to its large size and delicious flavor.
Cake Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| White sugar | 2 cups |
| Cocoa powder | 1/4 cup |
| Water | 1 cup |
| Butter (1 stick) | 1/2 cup |
| Shortening | 1/2 cup |
| German baking chocolate | 4 oz |
| Buttermilk | 1/2 cup |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Eggs | 2 |
| Vanilla extract | 1 teaspoon |
Frosting Ingredients
| Ingredient | Quantity |
|---|---|
| Evaporated milk (can) | 12 oz |
| Egg yolks | 3 |
| Butter | 3/4 cup |
| Sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Shredded coconut | 1 1/2 cups |
| Pecans, roughly chopped | 1 1/2 cups |
| Vanilla extract | 1 1/2 teaspoons |
Instructions:
Cake:
- Preheat Oven and Prepare Pan: Preheat oven to 400 degrees F (200 degrees C). Grease and lightly flour a 15×10-inch baking sheet pan.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and cocoa powder.
- Melt Chocolate Mixture: In a small saucepan over medium heat, combine the water, butter, shortening, and German baking chocolate. Bring to a boil, stirring until smooth.
- Combine Wet and Dry Ingredients: Pour the melted chocolate mixture into the dry ingredients and whisk until well combined.
- Add Remaining Wet Ingredients: Stir in the buttermilk, baking soda, salt, eggs (one at a time), and vanilla extract, mixing until smooth after each addition.
- Bake the Cake: Pour the batter into the prepared sheet pan and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool completely in the pan before frosting.
Frosting:
- Combine Frosting Ingredients: In a medium saucepan over medium heat, combine the evaporated milk, egg yolks, butter, sugar, and brown sugar.
- Cook the Frosting: Bring the mixture to a boil, then reduce heat to a simmer. Stir frequently and cook for 10-12 minutes, or until the mixture has thickened.
- Add Coconut, Pecans, and Vanilla: Remove the saucepan from the heat and stir in the shredded coconut, chopped pecans, and vanilla extract.
- Cool and Frost: Let the frosting cool slightly before spreading it evenly over the cooled cake.
- Chill and Serve: Refrigerate the cake for 1-2 hours to allow the frosting to set before serving. Enjoy!
