German Chocolate Sheet Cake

two eggs

one teaspoon of vanilla powder

frost clearance

Drizzled milk, 12 oz.

Three egg yolks

3/4 cup of butter

3/4 cup of sugar

half a cup of brown sugar

1/4 cup of coconut that has been shredded

Chopped pecans measuring 1 and 3/4 cups

1/2 teaspoonful of vanilla

Making a German Chocolate Sheet Cake the Right Way

In a preheated oven set to 400 degrees Fahrenheit, oil a baking sheet.

Combine the cocoa powder, sugar, and flour in a big basin.

Choco, water, butter, and shortening should all be placed in a small pot. Using medium heat, bring to a boil. Whisk in the dry ingredients once the mixture has been well mixed and smoothed out.

Incorporate the buttermilk, baking soda, salt, eggs, and vanilla in that order, stirring after each addition.

After the pan is ready, pour in the mixture and bake for 20 to 22 minutes. Allow to cool completely before coating with icing.

frost clearance

On medium heat, combine the milk, egg yolks, butter, and sugars in a medium-sized pot. The mixture should be brought to a boil before being reduced to a simmer. The mixture should thicken after 10 to 12 minutes of heating, during which time you should stir it constantly. Take off the stove.

Vanilla, pecans, and coconut should be stirred in.

After the cake has cooled, spread the icing. Let it cool a little.

Chill for at least one hour before serving.

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