German Chocolate Sheet Cake
This German Chocolate Sheet Cake is a tender mild chocolate cake with the best and easiest coconut and pecan frosting. The sheet pan makes it super simple and great for crowds. A perfect dessert for parties and pot lucks!
Preheat oven to 350°F and grease a half sheet pan (18x13).
In a large mixing bowl, whisk together the all purpose flour, cocoa powder, baking soda, and salt.
In a stand mixer or with hand beaters, beat together the canola oil, eggs, sugar and vanilla extract until smooth.
Add a third of the dry ingredients and mix just until combined.
Next, add half of the buttermilk and mix just until combined and scraping the sides of the bowl as needed.
Add another third of the dry ingredients followed by the remaining buttermilk mixing just until combined.
Now add the remaining dry ingredients just until combined.
Add the hot water and mix until everything is fully incorporated and smooth.
Pour cake batter into prepared pan and bake for 20-25 minutes until a toothpick inserted in the center comes out clean with just a few crumbs.
Let cake cool completely before frosting.
In a medium size pot, add the beaten eggs, evaporated milk, sugar and butter.
Heat over medium-low heat, whisking often, until it is bubbly and thickened. About 10-12 minutes.
Remove from heat and stir in the shredded coconut and toasted chopped pecans.
Let cool at least 10 minutes before frosting cake.
Serving: 1slice | Calories: 294kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 193mg | Potassium: 118mg | Fiber: 1g | Sugar: 28g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
Please rate the recipe, leave a comment and tell me how much you loved it!