Process: tempting German Chocolate Sheet Cake with Coconut-Pecan Frosting

German Chocolate Sheet Cake with Coconut-Pecan Frosting. This Texas sheet cake, made with Baker's German's Sweet Chocolate® and topped with a decadent coconut-pecan frosting, is perfect for large birthday parties or family reunions. Remove cake from pan, peel off parchment, and let cool completely on rack. Oh, German Chocolate Cake, how I love you.

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In fact, the recipe for it was first published in a Texas newspaper- The Dallas Morning News. German chocolate cake is a classic. This version has three layers of chocolate cake, each topped with cooked coconut pecan frosting and then frosted on the outside with chocolate buttercream. You can cook German Chocolate Sheet Cake with Coconut-Pecan Frosting using 18 ingredients or less. Here is how you cook it.

The main ingredient German Chocolate Sheet Cake with Coconut-Pecan Frosting

1. Prepare 2 Cups of Flour.
2. Prepare 2 Cups of Sugar.
3. Prepare 1/2 Cup of Butter.
4. You need 1 Cup of Water.
5. You need 4 oz of Baking Chocolate (I used 1/4 c Cocoa Powder and 4 tsp oil).
6. Provide 1/2 Cup of Shortening.
7. Provide 1/2 Cup of Buttermilk (I used 1/2 Cup Vanilla Yogurt).
8. You need 1/2 tsp of Baking Soda.
9. You need 2 of Eggs.
10. Prepare 1 tsp of Vanilla.
11. You need of ~*Icing Ingredients*~*.
12. Provide 1 Cup of Evaporated Milk.
13. Provide 1 Cup of Sugar.
14. Provide 3 of Egg Yolks.
15. Prepare 1/2 Cup of Butter.
16. You need 1 1/3 Cup of Sweetened Shredded Coconut.
17. Provide 1 Cup of Chopped Pecans.
18. Prepare 1 tsp of Vanilla.

Don't be fooled…this gorgeous cake is easier to make than you think. Dark Chocolate Cake This German Chocolate Sheet Cake is so moist and SO delicious! The Coconut Pecan Frosting on top adds a richness and flavor that will blow you mind! This recipe is perfect for feeding a crowd!

These recipes cook in around 20 minutes from start to finish, and 9 moves. Get ready to screenshot these recipes to get you through a lively back-to-school season!. Here guides how you make it.

German Chocolate Sheet Cake with Coconut-Pecan Frosting guide

1. Preheat oven to 400 degrees F..
2. Spray a 15x10x1 inch baking sheet with cooking spray and set aside..
3. In a large mixing bowl, measure flour and sugar. Set aside..
4. In a medium sauce pan, combine butter, water, German Chocolate baking chocolate and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine..
5. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition..
6. Pour into prepared pan and bake at 400 degrees F for 20 minutes.
7. ~*Frosting Directions*~*.
8. In a medium sauce pan over medium high heat combine milk, sugar egg yolks, and butter. Bring to a boil and reduce heat to medium. Stir constantly for about 12 minutes until thickened. Remove from heat and add coconut and pecans. Stir in vanilla. Spread over cake evenly and drizzle with hot fudge..
9. FOR BEST RESULTS Put in Freezer for 30 minutes after frosting the cake. It will cool the icing but the cake will be slightly warm and melt in your mouth.

German Chocolate Cake will forever hold a special place in my heart because it is my mom's favorite cake. Let cool slightly, then coarsely chop. In a large saucepan, combine the butter, condensed milk and brown sugar and cook. Same chocolate cake with gooey coconut-pecan topping, but way easier to make. In a mixing bowl, combine flour, sugar, and salt.