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18 ingredients, 9 steps, cooking German Chocolate Sheet Cake with Coconut-Pecan Frosting

Good Afternoon all, at this time you get present recipe German Chocolate Sheet Cake with Coconut-Pecan Frosting with 18 ingredients and 9 steps. Below this is how to make it, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 9 stages of easy cooking German Chocolate Sheet Cake with Coconut-Pecan Frosting.

Ingredients for German Chocolate Sheet Cake with Coconut-Pecan Frosting

1. It’s 2 Cups : Flour.
2. Prepare 2 Cups : Sugar.
3. It’s 1/2 Cup : Butter.
4. Prepare 1 Cup : Water.
5. You need 4 oz : Baking Chocolate (I used 1/4 c Cocoa Powder and 4 tsp oil).
6. Prepare 1/2 Cup : Shortening.
7. It’s 1/2 Cup : Buttermilk (I used 1/2 Cup Vanilla Yogurt).
8. You need 1/2 tsp : Baking Soda.
9. You need 2 : Eggs.
10. Prepare 1 tsp : Vanilla.
11. You need : ~Icing Ingredients~*.
12. Prepare 1 Cup : Evaporated Milk.
13. It’s 1 Cup : Sugar.
14. Prepare 3 : Egg Yolks.
15. You need 1/2 Cup : Butter.
16. It’s 1 1/3 Cup : Sweetened Shredded Coconut.
17. Prepare 1 Cup : Chopped Pecans.
18. It’s 1 tsp : Vanilla.

If all main ingredients German Chocolate Sheet Cake with Coconut-Pecan Frosting it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Step by Step Cooking German Chocolate Sheet Cake with Coconut-Pecan Frosting

1. Preheat oven to 400 degrees F.
   
2. Spray a 15x10x1 inch baking sheet with cooking spray and set aside.
   
3. In a large mixing bowl, measure flour and sugar. Set aside.
   
4. In a medium sauce pan, combine butter, water, German Chocolate baking chocolate and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
   
5. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
   
6. Pour into prepared pan and bake at 400 degrees F for 20 minutes
   
7. ~Frosting Directions~*
   
8. In a medium sauce pan over medium high heat combine milk, sugar egg yolks, and butter. Bring to a boil and reduce heat to medium. Stir constantly for about 12 minutes until thickened. Remove from heat and add coconut and pecans. Stir in vanilla. Spread over cake evenly and drizzle with hot fudge.
   
9. FOR BEST RESULTS Put in Freezer for 30 minutes after frosting the cake. It will cool the icing but the cake will be slightly warm and melt in your mouth
   
10. Finish and Enjoy.

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