German Chocolate Sheet Cake
Ingredients:
Two cups of all-purpose flour
1/2 cup chocolate powder and 2 cups white sugar
One cup water, one stick of butter, one-half cup shortening
German baking chocolate, 4 oz.
Half a cup of buttermilk
One tsp baking soda
Half a teaspoon of salt
two eggs
One tsp vanilla
FROSTING
Can of 12-ounce evaporated milk
three yolks from eggs
Half a cup of butter
One cup of sugar
Half a cup of brown sugar
a half-cup of grated coconut
1 ½ cups finely chopped pecans
A quarter-tsp vanilla
Instructions:
-Grease a sheet pan and preheat the oven to 400 degrees Fahrenheit.
-Combine the flour, sugar, and cocoa powder in a large basin.
-Add the water, butter, shortening, and chocolate to a small saucepan. Heat to a boil on a medium setting. Add the mixture to the dry ingredients and whisk until smooth and well blended.
-Add the eggs, baking soda, buttermilk, salt, and vanilla, stirring in between each addition.
-Pour batter onto the sheet pan that has been ready, and bake for 20 to 22 minutes.
-Before icing, let cool.
FROSTING:
-Place the butter, sugars, egg yolks, and milk in a medium-sized pot and heat. After bringing the mixture to a boil, reduce the heat to a simmer. Cook, stirring regularly, for another 10 to 12 minutes, or until mixture thickens. Take off the heat.
-Add vanilla, pecans, and coconut and stir.
-Spread the icing over the cake after letting it cool somewhat.
-After 1 to 2 hours of chilling, serve.
