German Chocolate Sheet Cake with Coconut-Pecan Frosting. German chocolate cake is typically made as a chocolate layer cake with a sweet frosting loaded with shredded coconut and pecans. It's basically a snackable sheet cake. While the classic recipe uses a light, sweetened chocolate to flavor the cake, I prefer using a combo of unsweetened.
Coconut Pecan Frosting for German Chocolate Cake. This cake is not for people watching their calories or fat!! The recipe came from the Kraft website, and from a recipe I found on the side of a bar of baking chocolate. You can have German Chocolate Sheet Cake with Coconut-Pecan Frosting using 18 ingredients and 9 steps. Here is how you achieve that.
Ingredients of German Chocolate Sheet Cake with Coconut-Pecan Frosting
- It's 2 Cups of Flour.
- Prepare 2 Cups of Sugar.
- You need 1/2 Cup of Butter.
- Prepare 1 Cup of Water.
- Prepare 4 oz of Baking Chocolate (I used 1/4 c Cocoa Powder and 4 tsp oil).
- It's 1/2 Cup of Shortening.
- It's 1/2 Cup of Buttermilk (I used 1/2 Cup Vanilla Yogurt).
- You need 1/2 tsp of Baking Soda.
- Prepare 2 of Eggs.
- It's 1 tsp of Vanilla.
- You need of ~*Icing Ingredients*~*.
- It's 1 Cup of Evaporated Milk.
- Prepare 1 Cup of Sugar.
- Prepare 3 of Egg Yolks.
- You need 1/2 Cup of Butter.
- It's 1 1/3 Cup of Sweetened Shredded Coconut.
- It's 1 Cup of Chopped Pecans.
- Prepare 1 tsp of Vanilla.
I made this cake for my parent's birthdays and it was a big hit. However next time I will make the frosting before I make Mama's German Chocolate Cake, my cake cooled before the frosting was cool enough to apply to the cake. This German chocolate cake has a gooey coconut and toasted pecan filling, a dark chocolate cake, and deliciously It's pretty sweet by itself, but when paired with coconut pecan filling AND chocolate frosting, it makes my teeth hurt. And that says a lot considering I have a mouthful of sweet teeth!!
German Chocolate Sheet Cake with Coconut-Pecan Frosting instructions
- Preheat oven to 400 degrees F..
- Spray a 15x10x1 inch baking sheet with cooking spray and set aside..
- In a large mixing bowl, measure flour and sugar. Set aside..
- 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..
- Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition..
- Pour into prepared pan and bake at 400 degrees F for 20 minutes.
- ~*Frosting Directions*~*.
- 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..
- 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.
Homemade German Chocolate Cake is always a favorite. Two layers of tender chocolate cake topped with a decadent coconut pecan frosting. The ooey-gooey coconut pecan frosting just gets me every time. Truth be told, I could just eat it by the spoonful, but it's even better when it's paired. Sure, a moist German chocolate cake is rich and decadent on its own, but no chocolate cake is complete without frosting.