I am 60 years old and only tried this recently. Great flavors! I love how I can whip this dish together

German Chocolate Cake is a classic dessert known for its rich chocolate flavor, coconut, and pecans. This sheet cake version is a convenient way to enjoy this beloved treat.

Ingredients:

Ingredient	Quantity
For the Cake
All-purpose flour	2 cups
White sugar	2 cups
Cocoa powder	1/4 cup
Water	1 cup
Butter (1 stick)	1/2 cup
Shortening	1/2 cup
German baking chocolate	4 oz
Buttermilk	1/2 cup
Baking soda	1 teaspoon
Salt	1/2 teaspoon
Eggs	2
Vanilla	1 teaspoon
For the Frosting
Evaporated milk	12 oz (can)
Egg yolks	3
Butter	3/4 cup
Sugar	1 cup
Brown sugar	1/2 cup
Shredded coconut	1 1/2 cups
Chopped pecans	1 1/2 cups
Vanilla	1 1/2 teaspoons

Instructions:

1. Preheat oven: Preheat your oven to 400°F (200°C). Grease a sheet pan.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, and cocoa powder.
3. Melt wet ingredients: In a small saucepan, combine the water, butter, shortening, and German baking chocolate. Bring to a boil over medium heat. Stir constantly until smooth and combined.
4. Combine wet and dry: Pour the melted mixture into the dry ingredients and whisk to combine.
5. Add remaining ingredients: Stir in the buttermilk, baking soda, salt, eggs, and vanilla.
6. Bake: Pour the batter into the prepared sheet pan and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
7. Make the frosting: In a medium saucepan, combine the evaporated milk, egg yolks, butter, sugar, and brown sugar. Bring to a boil over medium heat. Reduce heat and simmer for 10-12 minutes, stirring frequently, or until thickened.
8. Add toppings: Remove from heat and stir in the coconut, pecans, and vanilla.
9. Frost the cake: Let the frosting cool slightly before spreading it over the cooled cake.
10. Chill: Chill the cake for 1-2 hours before serving.