You guys, I have to tell you about this German Chocolate Sheet Cake because it’s legitimately one of the most decadent, crave-worthy desserts I’ve ever had the pleasure of shoveling into my mouth.
And that’s saying something, because I’m somewhat of a sweets connoisseur if you know what I mean!
This rich, gooey, chocolate-coconut-pecan dream has been in my family for as long as I can remember. I have such fond memories of my grandma whipping up her famous layered version for every special occasion.
The whole house would be filled with the intoxicating aroma of melting chocolate and toasted nuts. Us kids would be glued to the kitchen, eagerly awaiting the moment she’d let us lick the bowls and beaters clean. Those were the days!
Ingredients
Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/4 cup cocoa powder
1 cup water
1/2 cup unsalted butter
1/2 cup vegetable shortening
4 oz German baking chocolate chopped
1/2 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
Frosting:
12 oz can evaporated milk
3 large egg yolks
3/4 cup unsalted butter
1 cup light brown sugar
1/2 cup granulated sugar
1 1/2 cups sweetened shredded coconut
1 1/2 cups pecans roughly chopped
1 1/2 teaspoons vanilla extract
Instructions
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