German Chocolate Sheet Cake

Instructions

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; beat until smooth.
Pour batter into pan and spread evenly.
Bake 25-30 minutes, or until a toothpick inserted 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, spread frosting evenly.
Slice and enjoy!

Drizzle melted chocolate over the frosting, or serve with whipped cream or ice cream.

Yes! It tastes even better the next day. Store in an airtight container at room temperature for 2-3 days.

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.

Microwave for 10-15 seconds, or warm in a 350°F (175°C) oven for about 5 minutes. Watch closely to prevent drying.

This German Chocolate Sheet Cake is more than just a dessert—it’s a comforting treat that’s sure to become a family favorite. Enjoy!