German Chocolate Sheet Cake

2-quarts cup flour, all-purpose
2-1/2 cups of white sugar and 1/4 cup of cocoa powder
½ cup of shortening ½ cup of water ½ cup of butter (1 stick)
Dark chocolate from Germany, 4 ounces
half a cup of soymilk
1.5 milliliters of baking soda
quarter of a teaspoon of salt
two eggs
one teaspoon of vanilla powder
frost clearance
Drizzled milk, 12 oz.
Three egg yolks
3/4 cup of butter
3/4 cup of sugar
half a cup of brown sugar
1/4 cup of coconut that has been shredded
Chopped pecans measuring 1 and 3/4 cups
1/2 teaspoonful of vanilla
Making a German Chocolate Sheet Cake the Right Way
In a preheated oven set to 400 degrees Fahrenheit, oil a baking sheet.
Combine the cocoa powder, sugar, and flour in a big basin.
Choco, water, butter, and shortening should all be placed in a small pot. Using medium heat, bring to a boil. Whisk in the dry ingredients once the mixture has been well mixed and smoothed out.
Incorporate the buttermilk, baking soda, salt, eggs, and vanilla in that order, stirring after each addition.
After the pan is ready, pour in the mixture and bake for 20 to 22 minutes. Allow to cool completely before coating with icing.
frost clearance
On medium heat, combine the milk, egg yolks, butter, and sugars in a medium-sized pot. The mixture should be brought to a boil before being reduced to a simmer. The mixture should thicken after 10 to 12 minutes of heating, during which time you should stir it constantly. Take off the stove.
Vanilla, pecans, and coconut should be stirred in.
After the cake has cooled, spread the icing. Let it cool a little.
Chill for at least one hour before serving.