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#### **Instructions for the Cake:**
1. **Preheat the Oven:** Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, and set aside.
2. **Make the Cake Batter:** In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, softened butter, buttermilk, and vanilla extract. Mix until well combined. Gradually add the boiling water to the batter, stirring to combine. The batter will be thin, which is perfectly normal.
3. **Bake the Cake:** Pour the batter into the prepared baking pan and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, and then transfer it to a wire rack to cool completely.
4. **Make the Frosting:** While the cake is cooling, prepare the frosting. In a saucepan, melt the butter over medium heat. Add the brown sugar and evaporated milk, and stir until the sugar has dissolved. Bring the mixture to a simmer and cook for 4-5 minutes, stirring occasionally.
5. **Add the Egg Yolks:** Whisk the egg yolks together in a separate bowl, and then slowly add them to the sugar mixture. Continue to cook for 2-3 minutes, whisking constantly, until the mixture thickens.
6. **Add Coconut and Pecans:** Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool for a few minutes before spreading it over the cooled cake.
7. **Frost the Cake:** Once the frosting has thickened slightly, spread it evenly over the cooled cake. Use a spatula to smooth it out, covering the entire surface.
8. **Serve and Enjoy:** Let the cake sit for a while to allow the frosting to set. Cut into squares and serve with a glass of cold milk or your favorite beverage. Enjoy every bite of this deliciously decadent dessert!
### **Tips and Variations for German Chocolate Sheet Cake**
– **Add a Layer of Ganache:** If you want to take the chocolate flavor up a notch, you can drizzle a layer of ganache over the top of the cake before frosting it with the coconut-pecan mixture. Simply melt chocolate and heavy cream together, and pour it over the cake for extra richness.
– **Make It Dairy-Free:** If you want to make the cake dairy-free, you can substitute almond milk or coconut milk for the buttermilk, and use dairy-free butter and coconut cream in place of the regular dairy products.
– **Experiment with Frosting:** Some people prefer a smoother, chocolatey frosting for their German Chocolate Cake. If that’s the case for you, try using a chocolate buttercream frosting instead of the traditional coconut-pecan frosting.
– **Make It Gluten-Free:** Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Be sure to check your other ingredients to ensure they’re also gluten-free.
– **Top It with Berries:** For a pop of color and added flavor, top your cake with fresh berries such as raspberries, strawberries, or blueberries. This will add a touch of freshness and balance the sweetness of the cake.
### **Conclusion**
German Chocolate Sheet Cake is an easy, delicious, and indulgent twist on the classic layered German Chocolate Cake. By transforming the cake into a sheet cake, you get all the rich chocolate flavor, tender crumb, and sweet coconut-pecan frosting with less effort and more serving size. This cake is perfect for family gatherings, potlucks, or anytime you want to impress your friends and loved ones with a delicious dessert. With its simple ingredients and straightforward instructions, it’s a dessert you’ll make again and again. So, gather your ingredients, preheat the oven, and prepare to enjoy a slice of this decadent treat!
