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| German Chocolate Sheet Cake |
Three Years Ago: Columbia Crest Cork & Fork Dinner
German Chocolate Sheet Cake
from King Arthur Flour
Ingredients:
for the cake-
-1 1/4 cups boiling water
-3/4 cup dark cocoa powder
-2 cups sugar
-2 cups all-purpose flour
-2 tbsp cornstarch
-2 tsp baking powder
-1 tsp salt
-3/4 cup vegetable oil
-4 large eggs
-2 tsp vanilla extract
for the topping-
-1 cup light brown sugar
-1 tbsp + 2 tsp cornstarch
-1/4 tsp salt
-5 tbsp butter
-3/4 cup half & half (or milk)
-2 tbsp corn syrup
-1 tsp vanilla extract
-1 1/2 cups toasted shredded coconut
-1 1/2 cups toasted chopped pecans
Directions:
1. Preheat the oven to 350F. Line a 9 x 13 inch baking dish with foil and spray. Add the boiling water to the cocoa and stir until blended. Set aside to cool to room temperature.
2. Whisk the remaining dry (cake) ingredients together in a large mixing bowl. Add the eggs and oil and beat for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add the vanilla. Stir in the cocoa mixture in three additions, beating after each addition. Pour the batter into the prepared pan.
3. Bake the cake for 30-35 minutes, until an inserted toothpick comes out clean. Allow cake to cool on a wire rack while you make the frosting.
4. To make the topping, whisk together the brown sugar, cornstarch, and salt. Set aside. Melt the butter in a medium-sized saucepan. Stir in the half & half, sugar mixture, and corn syrup. Bring to a simmer and cook, stirring constantly, until sugar dissolves and mixture starts to thicken (1-2 minutes).
5. Remove from heat and stir in vanilla, coconut, and pecans. Spread the topping onto the cake, and allow to rest for at least 1 hour before cutting into pieces.
