German Chocolate Sheet Cake

INGREDIENTS:

For the cake:
2 cups flour
2 cups refined sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter
1 cup water
1/2 cup unsweetened cocoa powder
2 large egg, lightly beaten
1/2 cup buttermilk
1 teaspoon of vanilla extract
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 glass of refined sugar
3 large egg yolks
1/2 glass of unsalted butter
1 teaspoon of vanilla extract
1 1/3 cup coconut sweetener
1 cup chopped pecans

INSTRUCTIONS:

Prepare the cake:
Preheat your oven to 175°C. Grease and flour a baking tray.
Combine dry ingredients: Combine flour, sugar, baking soda and salt in a large mixing bowl.
Heat oil and water: In a medium saucepan, melt butter over medium heat. Mix the water and cocoa powder until smooth. Bring the mixture to a boil and remove from the stove.

Mix the wet ingredients: In a separate bowl, mix lightly beaten eggs, butter and vanilla. Slowly add the hot cocoa mixture, stirring constantly.
Combine wet and dry ingredients: Pour the wet ingredients into a bowl with the dry ingredients. Mix until the dough is smooth and well mixed.
To make bread: Pour batter into prepared pan and spread evenly. Bake in a hot oven for 30 minutes.
Bake the cake: Let the cake cool completely in the pan on a wire rack before cooling.
Prepare the coconut-pecan glaze:
Cook the milk mixture: In a medium saucepan, combine the dry milk, sugar, egg yolks, and butter. Cook over medium heat, stirring occasionally, until blended, 10-12 minutes.
Add the coconut and pecans: Remove the pan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans until well combined.
Freeze and spread: Let the icing cool for a few minutes and then spread evenly over the cooled cake.
Serve and enjoy:
Once the cake is frozen, cut it into pieces and serve. Enjoy this delicious German chocolate cake with your friends and family!
Tip:
Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1/2 teaspoon of lemon juice or vinegar to 1/2 cup of milk. Leave it for 5-10 minutes.
Storage: Store leftover bread in an airtight container in the refrigerator for up to 3-4 days. Depending on taste and texture, let it come to room temperature before serving.
Make-Ahead: You can make the cake a day in advance and freeze it. After assembling the cake, refrigerate until ready to serve.
Have fun making and tasting this German chocolate cake!

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THANK YOU SO MUCH

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