German Chocolate Sheet Cake

• Refrigerated

  • 3 Egg yolks
  • 2 Eggs

• Canned Goods

  • 1 cup Evaporated milk

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2 cups Flour
  • 4 oz German chocolate baking chocolate
  • 1/2 cup Shortening
  • 3 cups Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1 1/3 cups Coconut
  • 1 cup Pecans

• Dairy

  • 1 cup Butter
  • 1/2 cup Buttermilk

• Liquids

  • 1 cup Water

Found on chef-in-training.com

Description

Ingredients

• 2 cups flour
• 2 cups sugar
• ½ cup butter
• 1 cup water
• 4 ounces German Chocolate baking chocolate
• ½ cup shortening
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• ½ cup butter
• 1⅓ cups shredded coconut
• 1 cup chopped pecans
• 1 teaspoon vanilla

Directions

• Preheat oven to 400 degrees F.
• Spray a 15x10x1 inch baking sheet with cooking spray and set aside.
• In a large mixing bowl, measure flour and sugar. Set aside.
• 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.
• Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
• Pour into prepared pan and bake at 400 degrees F for 20 minutes
• 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.
• Refrigerate for 2 hours before serving.