German Chocolate Sheet Cake with Coconut-Pecan Frosting
German Chocolate Sheet Cake with Coconut-Pecan Frosting

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, german chocolate sheet cake with coconut-pecan frosting. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

German Chocolate Sheet Cake with Coconut-Pecan Frosting is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. German Chocolate Sheet Cake with Coconut-Pecan Frosting is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook german chocolate sheet cake with coconut-pecan frosting using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make German Chocolate Sheet Cake with Coconut-Pecan Frosting:
  1. Get 2 Cups Flour
  2. Make ready 2 Cups Sugar
  3. Prepare 1/2 Cup Butter
  4. Take 1 Cup Water
  5. Prepare 4 oz Baking Chocolate (I used 1/4 c Cocoa Powder and 4 tsp oil)
  6. Prepare 1/2 Cup Shortening
  7. Prepare 1/2 Cup Buttermilk (I used 1/2 Cup Vanilla Yogurt)
  8. Prepare 1/2 tsp Baking Soda
  9. Take 2 Eggs
  10. Get 1 tsp Vanilla
  11. Take ~Icing Ingredients~*
  12. Prepare 1 Cup Evaporated Milk
  13. Prepare 1 Cup Sugar
  14. Get 3 Egg Yolks
  15. Get 1/2 Cup Butter
  16. Take 1 1/3 Cup Sweetened Shredded Coconut
  17. Make ready 1 Cup Chopped Pecans
  18. Get 1 tsp Vanilla
Step by Step to make German Chocolate Sheet Cake with Coconut-Pecan Frosting:
  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

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