German Chocolate Sheet Cake

By pknaub

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!

Ingredients

• 2 2 2 cups flour
• 2 2 2 cups sugar
• 1/2 1/2 1/2 cup butter
• 1 1 1 cup water
• 4 4 4 ounces German Chocolate baking chocolate
• 1/2 1/2 1/2 cup shortening
• 1/2 1/2 1/2 cup buttermilk
• 1/2 1/2 1/2 teaspoon baking soda
• 2 2 2 eggs
• 1 1 1 teaspoon vanilla
• Coconut Pecan Frosting
• 1 1 1 cup evaporated milk
• 1 1 1 cup sugar
• 3 3 3 egg yolks
• 1/2 1/2 1/2 cup butter
• 1 1/3 1 1/3 1/3 cups shredded coconut
• 1 1 1 cup chopped pecans
• 1 1 1 teaspoon vanilla
• 1 1. Preheat to 400 to 400 degrees F.
• 2 2. Spray 15x10x1 a 15x10x1 inch baking sheet with cooking spray and set aside.
• 3 3. In 3. In a large mixing bowl, measure flour and sugar. Set aside.
• 4 4. In to to to 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 5. Add 5. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
• 6 6. Pour 400 20 prepared pan and bake at 400 degrees F for 20 minutes
• German Chocolate Frosting Directions
• 2 2. Refrigerate 2 for 2 hours before serving.

Preparation

Step 1

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
German Chocolate Frosting Directions
1. 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.
2. Refrigerate for 2 hours before serving.