German Chocolate Cake

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Recipe by South Your Mouth

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German Chocolate Sheet Cake

For the cake:

1 box chocolate cake mix

Eggs, oil & water for cake

1/2 cup sour cream (optional) 

For the icing:

1 12-ounce can evaporated milk

1 cup (2 sticks) butter

1 1/2 cups sugar

1/4 teaspoon salt

1 teaspoon vanilla

2 cups sweetened, flaked coconut*

1 1/4 cups chopped pecans

Make the cake:

Spray a 13x9 baking pan with cooking spray; set aside. Mix cake per manufacturer’s instructions then stir in sour cream. Bake per manufacturer’s instructions for a 13x9 cake. Remove cake from oven then prepare icing.

Prepare the icing:

Heat evaporated milk, butter, sugar and salt in a medium-size saucepan over medium heat until boiling; stirring frequently.

Reduce heat to medium-low and boil mixture for 15-20 minutes or until a light caramel color and thickened; stirring occasionally. Remove from heat and stir in vanilla, coconut and pecans. Let icing cool 5 minutes then spread over cake**. Rest cake, uncovered, 2 hours before serving.

To store, cover and set at room temperature – cake does not need to be refrigerated.

*I used a 7-ounce bag of coconut which physically measured 2 cups for me though the manufacturer states on the package the bag contains 2 2/3 cups.

**Cake does not have to be completely cool to top with icing but you don’t want it to be hot from the oven either. The time needed to prepare the icing will give the cake time to cool enough.