German Chocolate Sheet Cake

4. Bake the Cake

• Pour the batter evenly into the prepared pan.
• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool in the pan while you prepare the frosting.

5. Prepare the 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). Do not let it boil.
3. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.

6. Frost the Cake

• Pour the warm frosting over the slightly cooled cake.
• Spread evenly with a spatula so every corner is coated.

7. Serve and Enjoy

• Allow the frosting to set for at least 30 minutes before slicing.
• Cut into squares and serve with a glass of cold milk or coffee.

Tips for the Perfect Sheet Cake

• Chocolate: German chocolate gives a richer, slightly nutty flavor, but semi-sweet works fine if unavailable.
• Egg whites: Don’t skip this step—it makes the cake lighter without sacrificing chocolatey richness.
• Frosting: Make it while the cake is still warm for easier spreading and slightly gooey texture.
• Storage: Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.

Conclusion:

The German Chocolate Sheet Cake is the ultimate combination of rich chocolate, coconut, and toasted pecans. Its simple preparation and crowd-pleasing flavor make it perfect for any occasion. Whether for a family dinner, birthday, or holiday gathering, this sheet cake promises moist, chocolatey perfection with every bite.

If you want, I can also make a quick, one-pan version that reduces cleanup and keeps the cake extra moist. It’s perfect if you want to impress without spending hours in the kitchen. Do you want me to make that version too?