One twelve-ounce can of evaporated milk

Three yolks for eggs

¼ cup butter

one cup of sugar

Two-thirds cup brown sugar

1 ½ cups finely shredded coconut

One half cup pecans, roughly chopped

1 ½ teaspoons vanilla

German Chocolate Sheet Cake Made Right Here

Greas a sheet pan and preheat the oven to 400 degrees F.

Combine in a large bowl the flour, sugar, and cocoa powder.

Add to a small saucepan the water, butter, shortening, and chocolate. Over medium heat, boil everything. Add the mixture to the dry ingredients after it is smooth and completely blended; whisk will help to mix.

First add the buttermilk, baking soda, salt, eggs, then vanilla stirring between each addition.

Spoon batter onto ready sheet pan; bake for 20 to 22 minutes. Let cool before applying frosting.

 

FROSEING

To a medium-sized saucepan set over medium heat, add the milk, egg yolks, butter, and sugars. Cook mixture until boiling; then, reduce heat to a simmer. Stirring constantly will help the mixture to thicken throughout 10 to 12 minutes of simmering. Get off the burner.

Stir in vanilla, pecan, and coconut.

Once frosting gradually cools, spread it over the cooled cake.

Chill one to two hours; then, serve.