German Chocolate Sheet Cake

Step 3: Bake the Cake

1. Pour the batter evenly into the prepared sheet pan.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool slightly while you prepare the frosting.

Step 4: Prepare the Coconut-Pecan Frosting

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly, until the mixture thickens, about 8-10 minutes.
3. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Mix until fully combined.

Step 5: Frost the Cake

1. Spread the warm frosting evenly over the slightly cooled cake. The frosting will sink into the cake slightly, creating a moist, fudgy texture.
2. Allow the cake to cool completely to room temperature before slicing for clean pieces.

Step 6: Serve and Enjoy

• Cut into squares and serve. The combination of rich chocolate cake with sweet, nutty coconut frosting is irresistible.
• Optional: Add a scoop of vanilla ice cream or a drizzle of chocolate sauce for extra indulgence.

Tips for Perfection

• Chocolate choice: Semi-sweet chocolate works best for a rich, but not overly bitter cake.
• Frosting texture: Stir constantly while cooking the frosting to prevent curdling.
• Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

The German Chocolate Sheet Cake offers all the classic flavors in a simpler, easier-to-slice version. It’s perfect for sharing at parties or keeping as a delightful treat for yourself. With its soft, moist chocolate cake and signature coconut-pecan topping, this dessert is guaranteed to impress anyone who takes a bite.

If you want, I can also create a foolproof version with a video-style step guide and tips to make it ultra-moist. It’s like having a personal baking instructor!

Do you want me to do that?