German Chocolate Sheet Cake
Ingredients:
**For the Cake:**
– 1 cup (240 ml) boiling water
– 4 oz (113 g) semi-sweet chocolate, chopped
– 2 cups (250 g) all-purpose flour
– 2 cups (400 g) granulated sugar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup (225 g) unsalted butter, softened
– 4 large eggs, separated
– 1 teaspoon vanilla extract
– 1 cup (240 ml) buttermilk
**For the Coconut-Pecan Frosting:**
– 1 cup (225 g) evaporated milk
– 1 cup (200 g) granulated sugar
– 3 large egg yolks
– 1/2 cup (115 g) unsalted butter, cut into pieces
– 1 teaspoon vanilla extract
– 1 1/2 cups (130 g) sweetened shredded coconut
– 1 cup (120 g) chopped pecans
Instructions:
1. **Preheat Oven and Prepare Pan:**
– Preheat your oven to 350°F (175°C).
– Grease and flour a 9×13-inch (23×33 cm) baking pan or line it with parchment paper.
2. **Melt Chocolate:**
– Place the chopped semi-sweet chocolate in a small bowl. Pour the boiling water over the chocolate and stir until melted and smooth. Set aside to cool slightly.
3. **Mix Dry Ingredients:**
– In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
4. **Make the Cake Batter:**
– In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
– Add the egg yolks, one at a time, beating well after each addition. Stir in the vanilla extract and the melted chocolate mixture.
– Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
5. **Beat Egg Whites:**
– In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until no streaks remain.
6. **Bake the Cake:**
– Pour the batter into the prepared baking pan, spreading it evenly.
– Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
– Let the cake cool completely in the pan on a wire rack.
7. **Make the Coconut-Pecan Frosting:**
– In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter over medium heat.
– Cook, stirring constantly, until the mixture is thickened and golden brown, about 10-12 minutes.
– Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature.
8. **Frost the Cake:**
– Once the cake has cooled, spread the coconut-pecan frosting evenly over the top of the cake.
Tips:
– **Storage:** Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week.
– **Pecans:** Lightly toast the pecans before adding them to the frosting for extra flavor.
Enjoy!
This **German Chocolate Sheet Cake** is rich, moist, and topped with a deliciously sweet and nutty coconut-pecan frosting. It’s perfect for birthdays, potlucks, or any special occasion where you need a dessert that will impress!