German Chocolate Sheet Cake has long been a beloved dessert in my family, often requested for birthdays and special occasions. I always assumed it was of German origin, given my family’s heritage, but imagine my surprise when I discovered otherwise! Despite its misleading name, this rich and decadent cake is a true American classic, with roots that might surprise you.
Ingredients :
- 2 cups all-purpose flour
- 2 cups white sugar
- ¼ cup cocoa powder
- 1 cup water
- ½ cup butter (1 stick)
- ½ cup shortening
- 4 oz German baking chocolate
- ½ cup buttermilk
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla Frosting:
- 12 oz can evaporated milk
- 3 egg yolks
- ¾ cup butter
- 1 cup sugar
- 1/2 cup brown sugar
- 1 ½ cups shredded coconut
- 1 ½ cups pecans, roughly chopped
- 1 ½ teaspoons vanilla
Preparation :
- Preheat oven to 400 degrees F and grease a sheet pan.
- In a large bowl, mix together flour, sugar, and cocoa powder.
- In a small saucepan, combine water, butter, shortening, and German chocolate. Bring to a boil over medium heat until smooth, then add to dry ingredients and whisk to combine.
- Stir in buttermilk, baking soda, salt, eggs, and vanilla, ensuring each addition is well incorporated.
- Transfer batter to the prepared sheet pan and bake for 20-22 minutes. Allow to cool before frosting. Frosting:
- In a medium saucepan over medium heat, combine evaporated milk, egg yolks, butter, and sugars. Bring to a boil, then reduce heat and simmer, stirring frequently, for 10-12 minutes until thickened. Remove from heat.
- Stir in coconut, pecans, and vanilla.
- Let frosting cool slightly, then spread over the cooled cake.
- Chill for 1-2 hours before serving to allow the frosting to set.
