German Chocolate Texas Sheet Cake

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This German Chocolate Sheet Cake is what happens when you combine two classic desserts in the most delicious way! You get a rich, ultra moist chocolate Texas sheet cake that is soft and fudgy, all topped with a thick layer of sweet coconut pecan frosting. It's the kind of dessert that will disappear fast!

Prep Time10

Cook Time25

Total Time34

Course: Dessert

Cuisine: American

Keyword: Chocolate, Chocolate Cake, German Chocolate Cake, german chocolate sheet cake, german chocolate texas sheet cake, Texas Sheet Cake

Servings: pieces

Calories: 507kcal

Ingredients

For the Coconut Pecan Frosting:

12 oz Evaporated Milk
1 1/2 cups White Granulated Sugar
4 large Egg Yolks
3/4 cup Unsalted Butter
7 oz Sweetened Coconut Flakes (1 cup + 5 TBS packed)
1 1/2 cups Finely Chopped Pecans
1/2 TBS Vanilla Extract

For the Chocolate Sheet Cake:

2 cups All Purpose Flour
2 cups White Granulated Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 cup Water
1 cup Unsalted Butter (2 sticks)
4 TBS Unsweetened Cocoa Powder
1/2 cup Sour Cream
2 large Eggs
1 tsp Vanilla Extract

For the Chocolate Icing:

3 1/2 cups Powdered Sugar (Sifted)
1 tsp Vanilla Extract
1/2 cup Unsalted Butter (1 stick)
6 TBS Whole Milk
4 TBS Unsweetened Cocoa Powder

US Customary - Metric

Instructions

For the Coconut Pecan Frosting:

Add the Evaporated Milk, Sugar, Egg Yolks, and Butter to a large sauce pan and stir them together until combined. 12 oz Evaporated Milk, 1 1/2 cups White Granulated Sugar, 4 large Egg Yolks , 3/4 cup Unsalted Butter
Heat the mixture over medium heat for about 10 to 12 minutes, stirring often until the mixture turns a golden brown color and is thickened like a pudding.
Remove from the heat and stir in the coconut, pecans, and vanilla extract. 7 oz Sweetened Coconut Flakes , 1 1/2 cups Finely Chopped Pecans , 1/2 TBS Vanilla Extract
Let the frosting cool for 10 minutes in the pan, then transfer to a bowl to cool for 1 hour.

For the Chocolate Sheet Cake:

Preheat the oven to 375 degrees Farenheit. Spray a rimmed jelly roll pan (10x15 inches) with nonstick spray. You can also use a Half Cookie Sheet (13x18inches).
Add the flour, sugar, baking soda, and salt to a large bowl and whisk them together. 2 cups All Purpose Flour, 2 cups White Granulated Sugar, 1 tsp Baking Soda, 1/2 tsp Salt
Add the water, butter, and cocoa powder to a small to medium sauce pan and bring to a light boil over medium heat. Remove from the heat once the butter is melted and the cocoa powder can be stirred and completely dissolved. 1 cup Water, 1 cup Unsalted Butter, 4 TBS Unsweetened Cocoa Powder
Pour the cocoa powder mixture into the flour mixture, and stir until combined.
Add in the Sour Cream, Eggs, and Vanilla extract and stir it all together until just combined. 1/2 cup Sour Cream, 2 large Eggs, 1 tsp Vanilla Extract
Pour the chocolate cake batter into the prepared pan.
Bake the cake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool the pan for 15 minutes at room temperature, then start to make the icing.

For the Chocolate Icing:

Add the powdered sugar and vanilla extract to a large bowl. Set it aside. 3 1/2 cups Powdered Sugar, 1 tsp Vanilla Extract
Add the butter, Milk, and cocoa powder to a medium sauce pan (can be the same one you used before) and cook over medium heat until the butter melts, and the cocoa powder can be stirred in completely. 1/2 cup Unsalted Butter, 6 TBS Whole Milk, 4 TBS Unsweetened Cocoa Powder
Pour the chocolate mixture over the powdered sugar, and whisk together quickly till it's nice and smooth.
Pour the icing over the warm cake, and spread evenly to cover the top. Let the icing set on the cake for about 30 minutes.
Spoon the Coconut Pecan Frosting over the top of the cake, and gently spread it to cover the cake. You may have about 1/2 cup leftover, store in the fridge or use for other desserts.
Let it set for about 30 minutes, then slice the cake and enjoy!

Notes

Fudge Icing: The icing will thicken and set quickly, so after stirring it together you want to pour it on the still warm cake, spread it quickly, then don't touch it again. It will start to set within a few seconds and we don't want it to be clumpy.
Deeper Flavors: For extra flavor toast the coconut and pecans in a dry pan on the stove for about 5 minutes over medium heat, stirring often. It will give an extra nutty flavor to the frosting.
Leftover Coconut Pecan Frosting: You will probably have about 1/2 cup of German Chocolate Frosting level, you can use it on graham crackers, on top of ice cream, on your favorite cookies, or eaten by the spoonful.

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