German Chocolate Sheet Cake, 1st Recipes Style (Print Version)

A moist chocolate sheet cake topped with thick coconut-pecan frosting, baked in one pan for easy sharing.

# Ingredients:

For the chocolate sheet cake

01 - 4 oz (113 g) German's sweet baking chocolate, chopped
02 - 1/2 cup (120 ml) hot water
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 cup (25 g) unsweetened cocoa powder
05 - 1 teaspoon baking soda
06 - 1/2 teaspoon fine salt
07 - 3/4 cup (170 g) unsalted butter, softened
08 - 1 3/4 cups (350 g) granulated sugar
09 - 4 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 cup (240 ml) buttermilk, room temperature

For the coconut-pecan frosting

12 - 1 cup (240 ml) evaporated milk
13 - 3 large egg yolks
14 - 1 cup (200 g) granulated sugar
15 - 1/2 cup (113 g) unsalted butter, cut into pieces
16 - 1/4 teaspoon fine salt
17 - 1 1/2 teaspoons vanilla extract
18 - 1 1/2 cups (130 g) sweetened shredded coconut
19 - 1 1/4 cups (140 g) pecans, toasted and chopped

# Instructions:

01 - Heat the oven to 350°F. Grease a 9x13-inch baking pan and line the bottom with parchment if desired.
02 - Stir the chopped German's sweet chocolate with the hot water until smooth. Let it cool for 5 minutes.
03 - Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl until evenly combined.
04 - Beat the butter and sugar until light and creamy, about 3 minutes. Add the eggs one at a time, then mix in vanilla and melted chocolate. Add the dry ingredients in three additions, alternating with buttermilk, and mix just until smooth.
05 - Spread the batter evenly in the pan. Bake for 32-36 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs. Cool completely in the pan.
06 - In a saucepan, whisk evaporated milk, egg yolks, sugar, butter, and salt. Cook over medium heat, stirring constantly, for 10-12 minutes until thick enough to coat a spoon.
07 - Remove the pan from the heat. Stir in vanilla, coconut, and toasted pecans. Cool for 15-20 minutes, stirring once or twice, until thick but spreadable.
08 - Spread the frosting over the cooled cake. Let it set for at least 45 minutes before slicing into squares.

# Notes:

01 - Cooling and setting time adds about 1 hour beyond active prep and baking.
02 - For clean slices, wipe the knife between cuts.
03 - Serve chilled or at room temperature.

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