German Chocolate Sheet Cake

$To make a delightful German Chocolate Sheet Cake, gather these ingredients: - 2 cups all-purpose flour - 2 cups granulated sugar - 1 cup unsweetened cocoa powder - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 4 large eggs - 1 cup buttermilk - 1 cup vegetable oil - 2 teaspoons vanilla extract - 1 cup boiling water - 1 cup shredded coconut - 1 cup chopped pecans - 1 cup sweetened condensed milk - ½ cup unsalted butter - 2 cups powdered sugar Measuring ingredients accurately is key to success. Use dry measuring cups for flour and sugar. Use liquid measuring cups for buttermilk and oil. If you don’t have buttermilk, mix one tablespoon of vinegar with one cup of milk. Let it sit for a few minutes. This creates a similar flavor and texture. You can also swap granulated sugar for brown sugar for a deeper flavor. If you want a lighter cake, use a mixture of unsweetened applesauce and oil. Choose fresh ingredients for the best taste. Look for flour that feels soft and fine. Check the expiration date on your baking powder and baking soda. Freshness matters! For cocoa powder, pick a brand you trust for rich flavor. Use high-quality chocolate for the frosting. When selecting nuts, choose pecans that are whole and not broken. Fresh coconut adds a wonderful texture, so look for unsweetened shredded coconut. These choices make your cake shine. For the best results, follow the Full Recipe closely. First, gather your ingredients. You will need flour, sugar, cocoa, and some eggs. In a big bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps. Next, add the eggs, buttermilk, oil, and vanilla extract to your dry mix. Use an electric mixer to blend them for about two minutes. Your batter should look smooth. Slowly stir in the boiling water at the end. It may look thin; that's okay! Now it’s time to bake! Pour the batter into your greased sheet pan. Make sure it spreads evenly. Place it in the oven set to 350°F (175°C). Bake for 30 to 35 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, your cake is ready! Once baked, let it cool in the pan for about 10 minutes. While your cake cools, prepare the frosting. In a medium saucepan, mix sweetened condensed milk, unsalted butter, and egg yolks. Heat this over medium heat. Stir it for about 10 minutes until it thickens like custard. After it thickens, take it off the heat. Now fold in shredded coconut and chopped pecans. Mix well. Let this frosting cool slightly. Finally, spread the frosting over the warm cake. Enjoy! You can find the full recipe [here](#). Baking can be tricky, especially when making German chocolate sheet cake. Here are some common mistakes to avoid: - Not measuring ingredients accurately: Use measuring cups and spoons for precision. - Skipping the sifting step: Sift flour and cocoa to avoid lumps. - Underbaking or overbaking: Keep an eye on the timer and test with a toothpick. - Not cooling the cake properly: Let it cool in the pan for at least 10 minutes. These simple tips can save your cake from being too dry or dense. To get that soft and moist texture, follow these tips: - Use room temperature ingredients: Eggs and buttermilk mix better when they are not cold. - Mix just enough: Overmixing can lead to a tough cake. Mix until just combined. - Add boiling water: This step helps to create a light batter. It might seem odd, but it works! - Don’t skip the eggs: They add structure and moisture to the cake. Perfect texture comes from the right balance in mixing and baking. Frosting can elevate your cake to the next level. Here are some best practices: - Frost when warm: Apply the coconut-pecan frosting while the cake is still warm. It helps the frosting stick better. - Use an offset spatula: This tool makes spreading the frosting easy and smooth. - Cool the frosting: Let it cool slightly before applying, so it spreads evenly. - Be generous: Don’t be shy with the frosting! A thick layer makes it extra delicious. These steps ensure your cake looks as good as it tastes. For the full recipe, you can refer back to the main article. {{image_4}} You can boost the flavor of your German chocolate sheet cake. Here are some ideas: - Espresso Powder: Add 1 tablespoon of espresso powder to the batter for a rich flavor. - Chocolate Chips: Mix in 1 cup of chocolate chips for extra chocolatey goodness. - Fruit: Chopped cherries or raspberries can add a fruity twist. These small changes can make a big difference. They can turn a classic dish into something new and exciting. You can easily adapt this recipe for different diets. To make it gluten-free: - Replace the all-purpose flour with a gluten-free blend. For a low-sugar version, use these swaps: - Substitute granulated sugar with a sweetener like erythritol or stevia. - Use unsweetened cocoa powder to cut down on sugar. These adjustments allow more people to enjoy this treat without worry. Serving your German chocolate sheet cake can be fun! Here are some ideas: - Ice Cream: A scoop of vanilla ice cream pairs well with the rich cake. - Fresh Berries: Serve with fresh strawberries or blueberries for a refreshing contrast. - Whipped Cream: A dollop of whipped cream adds a light touch. These pairings enhance the taste and make your cake even more enjoyable. For the full recipe, check out the detailed steps above. To keep your German chocolate sheet cake fresh, store it in an airtight container. This will help keep the moisture in and prevent it from drying out. You can also cover the cake with plastic wrap. Make sure it is at room temperature before covering it. This way, you avoid any condensation that might make the cake soggy. You can freeze this cake for future enjoyment. First, let the cake cool completely. Then, cut it into squares. Wrap each square tightly in plastic wrap and place them in a freezer-safe bag. Label the bag with the date. Your cake can stay fresh in the freezer for up to three months. When you want to enjoy a piece, thaw it in the fridge overnight. When stored properly, your German chocolate sheet cake lasts about 4 to 5 days at room temperature. If you store it in the fridge, it can last up to a week. To reheat, place a slice in the microwave for about 10-15 seconds. This warms it up without making it dry. Enjoy your delicious treat any time! For the full recipe, check the earlier sections. German Chocolate Cake is not from Germany. It started in the U.S. in the 1850s. A man named Samuel German made a dark-baking chocolate. The cake became popular when a newspaper shared a recipe in 1957. People loved its rich chocolate flavor and unique frosting with coconut and pecans. Yes, you can use other nuts in the frosting. Walnuts and hazelnuts work well. Just make sure to chop them finely. This adds a nice crunch and flavor. Experiment with what you like best. Each nut brings a new taste to the cake. To check if the cake is done, use a toothpick. Insert it in the center of the cake. If it comes out clean, the cake is ready. If it has wet batter on it, bake for a few more minutes. The edges will pull away from the pan when it is fully cooked. Enjoy that warm cake with its special frosting! For the full recipe, check the details above. This post covered key steps to make a great German Chocolate Cake. We looked at ingredients, baking tips, and frosting ideas. You learned how to avoid common mistakes and achieve perfect texture. I also shared ways to customize the cake for different diets. In conclusion, using quality ingredients and following these steps will lead to success. Enjoy baking, and make your cake special!$

Indulge in the rich flavors of my German Chocolate Sheet Cake, a simple and delicious treat that’ll satisfy your sweet tooth! This easy-to-follow recipe features a moist chocolate cake topped with a delightful coconut-pecan frosting. With handy tips and tricks to ensure perfect results every time, you’ll impress your friends and family. Ready to bake? Click through to explore the full recipe and create this scrumptious dessert today!

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Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 large eggs

1 cup buttermilk

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1 cup shredded coconut

1 cup chopped pecans

1 cup sweetened condensed milk

½ cup unsalted butter

2 cups powdered sugar

Instructions

Preheat your oven to 350°F (175°C). Prepare a large sheet cake pan (approximately 18x13 inches) by greasing it with butter and dusting it with flour, ensuring an even coat.

In a spacious mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt, ensuring the mixture is well combined without any lumps.

To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix using an electric mixer on medium speed for about 2 minutes until the batter is smooth and well incorporated.

Carefully stir in the boiling water. The batter will be thin, which is completely normal for this recipe.

Evenly pour the batter into your prepared sheet pan, ensuring it spreads out across the bottom. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the luscious coconut-pecan frosting. In a medium saucepan over medium heat, combine the sweetened condensed milk, unsalted butter, and egg yolks. Stir continuously for about 10 minutes or until the mixture thickens to a custard-like consistency.

Once thickened, remove the saucepan from the heat and fold in the shredded coconut and chopped pecans, mixing until well blended. Allow this frosting to cool slightly while the cake finishes baking.

After the cake has baked, take it out of the oven and let it cool in the pan for approximately 10 minutes.

Generously frost the warm cake with the coconut-pecan mixture, spreading it evenly over the top to create a beautiful layer of frosting.

Allow the frosted cake to cool completely on a wire rack before slicing and serving.

Prep Time: 20 minutes | Total Time: 1 hour (includes cooling) | Servings: 24 pieces

- Presentation Tips: For an elegant touch, use a sharp knife to cut the sheet cake into neat squares and arrange them on decorative plates. Consider garnishing with a light sprinkle of additional shredded coconut or a few chocolate shavings on top for an extra flourish.