German Chocolate Sheet Cake, a decadent and rich dessert with a classic coconut-pecan frosting:
Ingredients:
For the Cake:
1 cup unsalted butter
4 oz. German chocolate, chopped
1 cup water
2 cups all-purpose flour
2 cups granulated sugar
1/2 tsp salt
1 tsp baking soda
1/2 cup sour cream
2 large eggs
1 tsp vanilla extract
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
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Instructions:
Make the Cake:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a saucepan, melt butter over medium heat. Add chopped German chocolate and water, stirring until melted and smooth. Remove from heat.
3. In a large bowl, whisk together the flour, sugar, salt, and baking soda.
4. Add the chocolate mixture to the flour mixture and stir until combined.
5. In a separate bowl, whisk together sour cream, eggs, and vanilla. Add to the batter and mix until smooth.
6. Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Make the Frosting:
1. In a saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened (about 10 minutes).
2. Remove from heat and stir in vanilla, coconut, and pecans.
3. Let the frosting cool to room temperature, then spread over the cooled cake.
Enjoy your German Chocolate Sheet Cake!
