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To make a German chocolate sheet cake, you will need the following: - 2 cups all-purpose flour - 2 cups granulated sugar - 1 cup unsweetened cocoa powder - 1 ½ teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 4 large eggs - 1 cup buttermilk - 1 cup vegetable oil - 2 teaspoons vanilla extract - 1 cup boiling water - 1 cup shredded coconut - 1 cup chopped pecans - 1 cup sweetened condensed milk - ½ cup unsalted butter - 2 cups powdered sugar This list shows everything needed for the cake and its rich topping. When you gather these items, make sure they are fresh for the best flavor. Using quality brands can make a big difference. Here are my top picks: - Flour: King Arthur Flour - Sugar: Domino Sugar - Cocoa Powder: Ghirardelli Unsweetened Cocoa - Buttermilk: Organic Valley - Vanilla Extract: Nielsen-Massey These brands offer great taste and quality. They help make your cake stand out. If you can't find an ingredient, don't worry! Here are some easy swaps: - All-purpose flour: You can use gluten-free flour for a gluten-free cake. - Buttermilk: Mix one cup of milk with one tablespoon of vinegar or lemon juice. - Vegetable oil: Canola oil works just as well. - Eggs: Use 1/4 cup of unsweetened applesauce for each egg. - Coconut: Try almond flour if you want a different flavor. These substitutions keep your cake delicious. You can still enjoy a great dessert! For the full recipe, check out the additional details provided. Start by preheating your oven to 350°F (175°C). Get a large sheet cake pan ready by greasing and flouring it well. In a big mixing bowl, sift together these dry ingredients: 2 cups of all-purpose flour, 2 cups of granulated sugar, 1 cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Next, add 4 large eggs, 1 cup of buttermilk, 1 cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry mix. Use a mixer on medium speed for about 2 minutes. You want everything to blend well. Then, slowly stir in 1 cup of boiling water. The batter will look thin, but that's just right. Now, pour the batter into your prepared sheet pan. Make sure it spreads evenly. Place it in your preheated oven. Bake for 30 to 35 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, it's ready. Let the cake cool in the pan for about 10 minutes before you take it out. While the cake bakes, you can make the coconut-pecan frosting. In a saucepan over medium heat, mix 1 cup of sweetened condensed milk, ½ cup of unsalted butter, and the yolks of 3 eggs. Stir this mixture constantly for about 10 minutes. You want it to thicken nicely. Once it thickens, remove it from heat. Stir in 1 cup of shredded coconut and 1 cup of chopped pecans. Let this frosting cool a bit. When the cake is cool enough to touch, spread the frosting on top while it’s still warm. This helps it stick better. Now your German chocolate sheet cake is ready to impress! For the full recipe, check out the details above. To keep your German chocolate sheet cake moist, use buttermilk. Buttermilk adds flavor and moisture. Don't skip the boiling water in the batter. It helps create a soft texture. Bake your cake just until a toothpick comes out clean. Overbaking dries out the cake, so check early. Let the cake cool in the pan for a short time. This helps it stay moist before you frost it. For a great look, frost your cake while it’s still warm. This helps the frosting spread smoothly. Use a spatula to spread the frosting evenly. You can also add a sprinkle of coconut or chocolate shavings on top. Cut the cake into squares for nice serving pieces. Serve on decorative plates to make it look special. One common mistake is not measuring ingredients correctly. Use a scale for precision. Another mistake is not cooling the cake enough before frosting. This can cause the frosting to melt. Be careful not to rush the baking time. Each oven is different, so check your cake often. If you follow these tips, you will have a lovely cake. For the full recipe, check the earlier section. {{image_2}} If you want to change the frosting, you have options. A classic chocolate buttercream is rich and smooth. Simply mix soft butter with cocoa powder, powdered sugar, and a splash of milk. You can also try cream cheese frosting for a tangy twist. This pairs well with the chocolate cake and offers a thicker texture. For a lighter option, whipped cream frosting is airy and sweet. Just whip heavy cream with sugar until fluffy. You can make this cake gluten-free with a few swaps. Use gluten-free all-purpose flour instead of regular flour. Most brands have a blend that works well in cakes. Check that your baking powder and cocoa powder are gluten-free too. The cake's texture may differ slightly, but it will still taste great. Be sure to follow the same mixing and baking steps from the Full Recipe. Want to add more flavor? Try adding coffee or espresso. Just mix one tablespoon of instant coffee granules into the boiling water. This gives the cake a deeper chocolate taste. You can also add a splash of almond extract for a nutty flavor. If you like spice, consider a dash of cinnamon or nutmeg. These simple tweaks can make your cake unique and exciting! To keep your German chocolate sheet cake fresh, store it in an airtight container. This will help keep the cake moist and prevent it from drying out. If you don't have a container, you can cover the cake with plastic wrap. Make sure to store it at room temperature for up to three days. If you need to keep it longer, consider freezing. You can freeze this cake to enjoy later. First, let the cake cool completely. Once cooled, cut it into squares. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. Be sure to label the bag with the date. This way, you will know when you made it. The cake can last in the freezer for up to three months. When you're ready to eat, thaw the cake in the fridge overnight. When stored correctly, the cake lasts about 3 to 4 days at room temperature. If you store it in the fridge, it can last up to a week. Freezing extends its life to about three months. Enjoy this delicious treat whenever you crave a sweet bite! For the complete process, check out the Full Recipe. German chocolate is not from Germany. It comes from a man named Samuel German. He made a dark chocolate for baking in 1852. This chocolate is sweeter and milder than regular chocolate. It has a rich flavor that makes it perfect for desserts. In German chocolate cake, we add coconut and pecans to the frosting. This extra texture and taste set it apart from other chocolate cakes. Yes, you can use milk instead of buttermilk in this recipe. Buttermilk adds a tangy taste and helps the cake rise. If you don’t have buttermilk, mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about five minutes. This will mimic buttermilk and keep your cake moist and fluffy. To check if your cake is done, use a toothpick. Insert it in the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. If there is wet batter on the toothpick, bake it a little longer. Keep an eye on it, so it doesn’t overbake. A perfect cake is soft and springy to touch. You can use several options as egg substitutes. Each option gives your cake the right texture. Some good choices include: - 1/4 cup unsweetened applesauce per egg - 1/4 cup mashed banana per egg - 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg These substitutes work well in cake recipes. They help keep your cake moist and delicious, just like the original! For the full recipe, check out the details above. This guide covered everything you need for a great German chocolate sheet cake. We explored the essential ingredients and shared brand recommendations. You learned step-by-step instructions for baking and making frosting. Tips and tricks helped you avoid common mistakes. Variations let you customize the cake to your taste. Finally, storage tips ensure your leftovers stay fresh. With these tools, you can bake a delicious cake and impress everyone around you. Happy baking!

German Chocolate Sheet Cake

Indulge your sweet tooth with this German Chocolate Sheet Cake! This simple yet delicious recipe features a moist, rich chocolate cake topped with a creamy coconut-pecan frosting that's sure to impress. Perfect for any occasion, follow our easy step-by-step guide and discover tips for customization and common baking mistakes to avoid. Click to explore the full recipe and treat yourself to a heavenly dessert that's easy to make and even easier to enjoy!
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Ingredients
  

2 cups all-purpose flour

2 cups granulated sugar

1 cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 large eggs

1 cup buttermilk

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1 cup shredded coconut

1 cup chopped pecans

1 cup sweetened condensed milk

½ cup unsalted butter

2 cups powdered sugar

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a large sheet cake pan (approximately 18x13 inches).

    In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

      Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until well combined.

        Slowly stir in the boiling water until the batter is smooth. It will be thin; this is normal.

          Pour the batter into the prepared sheet pan evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted comes out clean.

            While the cake is baking, prepare the coconut-pecan frosting. In a saucepan over medium heat, combine the sweetened condensed milk, butter, and egg yolks. Stir continuously until the mixture thickens, about 10 minutes.

              Remove the saucepan from heat and stir in the shredded coconut and chopped pecans. Allow this frosting to cool slightly.

                Once the cake has finished baking, remove it from the oven and let it cool in the pan for about 10 minutes.

                  Frost the cake with the coconut-pecan mixture while it’s still warm. Spread it evenly across the top of the cake.

                    Let the frosted cake cool completely on a wire rack before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour (includes cooling) | Servings: 24 pieces

                        - Presentation Tips: Cut the sheet cake into squares and serve on decorative plates. Garnish with a sprinkle of additional shredded coconut or chocolate shavings for an extra touch.