Let’s Bake!
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Combine flour, sugar, and baking soda in a large bowl.
- Melt butter and chocolate in a saucepan over low heat, stirring until smooth.
- Pour melted chocolate into dry ingredients; mix well.
- Add buttermilk, eggs, and vanilla extract; beat until smooth.
- Pour batter into prepared pan; spread evenly.
- Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While cake bakes, make frosting: Combine coconut, pecans, sweetened condensed milk, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened and golden brown.
- Once cake cools, frost evenly.
- Slice and enjoy!
Variations
Elevate your cake! Drizzle melted chocolate over the frosting, add a dollop of whipped cream, or serve with a scoop of vanilla ice cream.
FAQ
Can I make this ahead of time?
Absolutely! This cake tastes even better the next day. Store in an airtight container at room temperature for 2-3 days.
How do I store leftovers?
Cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving.
How do I reheat it?
Microwave for 10-15 seconds or warm in a 350°F (175°C) oven for about 5 minutes.
Final Thoughts
This German Chocolate Sheet Cake is more than just a dessert – it’s a tradition waiting to be made. Its ease, versatility, and incredible flavor will make it a family favorite for years to come. Enjoy!
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