Description
This German Chocolate Sheet Cake combines a rich, moist chocolate base with a decadent coconut-pecan topping. Simple to make and perfect for gatherings, it’s a delightful twist on a classic dessert.
Ingredients
Scale
- For the Cake Base:
- 2 cups (280g) all-purpose flour
- 2 cups (400g) granulated sugar
- 4 ounces German chocolate baking chocolate, melted
- ¼ cup (21g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup boiling water
- 1 cup canola oil
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- ½ cup shortening
- For the Coconut Pecan Topping:
- 1 cup (8 ounces) evaporated milk
- 1 cup (213g) light brown sugar
- 3 large egg yolks
- 5 tablespoons (71g) butter
- 1 tablespoon + 2 teaspoons cornstarch (or Instant ClearJel)
- 1 teaspoon vanilla extract
- 1⅓ cups (128g) shredded coconut
- 1½ cups (170g) chopped pecans
Instructions
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease a 10×15-inch or 13×9-inch baking pan.
- Melt German chocolate in boiling water and let cool. In a separate bowl, mix buttermilk, oil, and eggs. Combine all dry ingredients, then slowly stir into the wet mixture until smooth.
- Pour batter into the pan and bake for 22–25 minutes, or until a toothpick comes out clean. Cool completely before frosting.
- Make the Coconut Pecan Topping:
- In a saucepan over medium heat, combine evaporated milk, brown sugar, egg yolks, and butter. Stir constantly until thickened (10–15 minutes).
- Remove from heat and mix in vanilla, shredded coconut, and chopped pecans.
- Assemble the Cake:
- Spread the topping evenly over the cooled cake. Let it set for 2 hours before serving.
- Prep Time: 25 minutes
- Cook Time: 22-25 minutes
- Category: Cakes
Keywords: German Chocolate Sheet Cake