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 extract; beat until smooth.
- Pour batter into prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into 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 has cooled, frost evenly.
- Slice and enjoy!
Variations
Add a sprinkle of sea salt to the frosting for a sweet and salty kick, or drizzle melted chocolate over the top for extra indulgence. A dollop of whipped cream or a scoop of ice cream is also delicious!
FAQ
Can I make this ahead of time?
Yes! 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. Let it come 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. Watch carefully to prevent drying out.
Final Thoughts
This German Chocolate Sheet Cake is more than just a dessert – it’s a delicious memory maker! Its ease, versatility, and amazing flavor make it a guaranteed family favorite. Enjoy!
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