{"id":1115,"date":"2024-05-28T17:11:16","date_gmt":"2024-05-28T17:11:16","guid":{"rendered":"https:\/\/boodiz.com\/?p=1115"},"modified":"2024-05-28T17:11:17","modified_gmt":"2024-05-28T17:11:17","slug":"german-chocolate-sheet-cake","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=1115","title":{"rendered":"German Chocolate Sheet Cake"},"content":{"rendered":"\n

INGREDIENTS:<\/em><\/strong><\/p>\n\n\n\n

For the cake:
<\/strong>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:
<\/strong>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<\/p>\n\n\n\n

INSTRUCTIONS:<\/em><\/strong><\/p>\n\n\n\n

Prepare the cake:
Preheat your oven to 175\u00b0C. 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.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

ENJOY AND PLEASE SHARE THIS RECIPE WITH YOUR FAMILY AND FRIENDS FOR MORE EASY RECIPES.
THANK YOU SO MUCH<\/em><\/strong><\/p>\n\n\n\n

Try it now!! It’s really worth it, check out the related posts below for an easy recipe like this<\/strong><\/p>\n\n\n