Most German Chocolate Cake recipes are multi-layered affairs and therefore time-consuming, so I’ve made some changes to make it a little easier. In an effort to get from Point A to Point Cake more quickly, I bake the cake single 9×13-inch pan and then spread it with a thick layer of coconut pecan frosting — no cutting or stacking of layers required.
German Chocolate Sheet Cake With Coconut-Pecan Frosting Recipe
Ingredients:
For the cake:- 2 cups (280 grams) all-purpose flour
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup boiling water
- 4 ounces unsweetened baking chocolate
- 1/2 teaspoon espresso powder, optional (for deeper chocolate flavor)
- 2 cups (400 grams) granulated sugar
- 4 large eggs
- 1 cup canola oil
- 2 teaspoons vanilla extract
- 3 large egg yolks
- 8 ounces evaporated milk
- 1 1/2 cups (323 grams) lightly packed brown sugar
- 4 ounces (113 grams, 1 stick) unsalted butter
- 1 teaspoon vanilla
- 1/4 teaspoon kosher salt
- 2 1/2 cups sweetened, shredded coconut
- 1 1/2 cups chopped pecans
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