1/3 cup unsweetened cocoa powder
2 large domestic fowl eggs.
Half a cup buttermilk.
One teaspoon baking soda.
One teaspoon vanilla extract.
Half teaspoon salt.
For the Frosting:
One cup evaporated milk.
One cup sugar granules.
Three big egg yolks beaten up.
Half a cup margarine or butter.
Vanilla extract one tea spoonful.
One and half cups sweetened shredded coconut.
Chopped pecans one cup.
Instructions
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C) then rub a 13×9-inch baking pan with oil before keeping it aside.
2. Combine Dry Ingredients:
In one big bowl mix together flour, sugar, baking soda and salt.
3. Make the Cake Batter:
In another pot melt butter in water and add cocoa powder to it; boil briefly, then turn off the heat; pour this hot mixture into the dry ingredients and blend well.
4. Add Wet Ingredients:
Stir in eggs, buttermilk and vanilla essence until combined thoroughly.
5. Bake the Cake:
Transfer the batter into an already prepared baking pan. It is baked for 30-35 minutes until a toothpick comes out clean from its center. Allow the cake to cool fully by placing it on a wire rack in the pan.
6. Prepare the Frosting:
Combine evaporated milk, sugar, egg yolks and butter in another saucepan of medium size over medium heat stir constantly till it has thickened as well as turned brownish gold for around twelve minutes after which remove from heat and add coconut pecans vanilla; allow frosting cool down at room temperature;
7. Frost the Cake:
Once cold, spread coconut-pecan frosting evenly over cake
8. Serve and Enjoy:
Cut into squares then serve with its incredibly irresistible coconut pecan topping while enjoying this luscious moist cake.
Conclusion
The German Chocolate Sheet Cake is an ageless dessert that always amazes. The way it combines difference taste and texture makes it a favourite at any gathering or special occasion. You can try this recipe and spread the joy of this delightful cake to your family and friends.
German Chocolate Sheet Cake FAQs
What makes a German Chocolate Sheet Cake different from a regular chocolate cake?
German Chocolate Sheet Cake stands out because of its typical coconut-pecan frosting that gives it a rich, nutty taste with slight hints of caramel as opposed to the plain chocolate base it is baked on.
Can I use regular milk instead of buttermilk in the cake batter?
Yes, 1 tablespoon of vinegar or lemon juice added to one cup of milk will make buttermilk by allowing this mixture stand for about 5 minutes.
How do I store German Chocolate Sheet Cake?
Keep the cake in an air-tight container at room temperature for up to three days; otherwise you can refrigerate it for up to a week or even freeze it for about three months if you want to keep it longer.
Can I make the frosting ahead of time?
Certainly, you may prepare the icing in advance. It should be stored in an air tight container kept inside a refrigerator for seven days. Just bring it back to room temperature after stirring well before spreading over your cake.
5. Is there another type of milk I can use instead of evaporated milk when making icing?
Certainly, sweetened condensed milk would be more suitable in this recipe than evaporated milk.
6. What kind of cocoa should I choose for the cake?
Unsweetened cocoa powder is recommended for the cake; however, you can also use Dutch-processed cocoa powder as it gives a richer flavor.
7. How do I know when my cake is done baking?
The cake is ready whenever a toothpick dipped into its center comes out clean or slightly moist. At the same time, the edges of the cake tend to separate from its side walls.
8. Can I add chocolate chips to the batter?
Yes, you could mix 1 cup of chocolate chips into your batter so as to have a more chocolaty taste for your cake.
9. Can I substitute another nut in my frosting?
Yes, you can replace pecans with any other nuts such as walnuts or almonds that please you.
10. Can this cake be made gluten-free?
Yes, you may use a gluten-free all-purpose flour blend instead and ensure that all other ingredients are free from gluten as well.
