Instructions:
Make the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan.
In a large mixing bowl, combine flour, sugar, salt, and baking soda.
In a medium saucepan, melt butter over medium heat. Stir in water and cocoa powder, and bring mixture to a boil. Remove from heat.
Pour cocoa mixture into the flour mixture and stir until well combined.
In a separate bowl, whisk together beaten eggs, buttermilk, and vanilla extract. Add this mixture to the batter and mix until smooth.
Pour the batter into the prepared baking pan. Spread evenly with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Make the Coconut Pecan Frosting:
In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter over medium heat.
Cook, stirring constantly, until the mixture thickens (about 10-12 minutes). Remove from heat.
Stir in vanilla extract, shredded coconut, and chopped pecans. Mix until well combined and the frosting is thickened.
Let the frosting cool for a few minutes, then spread it evenly over the warm cake.
Serve:
Cut into squares and serve the German Chocolate Sheet Cake warm or at room temperature. Enjoy the rich chocolate cake paired with the sweet and nutty coconut pecan frosting!
Yield:
This recipe yields one delicious 13×9-inch German Chocolate Sheet Cake, serving about 12-15 people.
Indulge in this classic dessert that combines the flavors of chocolate, coconut, and pecans in every delightful bite!
