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Before you jump to German Chocolate Sheet Cake with Coconut-Pecan Frosting recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.
Remember when the only men and women who cared about the environment were tree huggers and hippies? That has completely changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. This should happen soon and living in methods more friendly to the environment should become an objective for every individual family. The cooking area is a good place to begin saving energy by going more green.
A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you're in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
The kitchen alone gives you many small means by which energy and money can be saved. Green living is definitely something we can all accomplish, without difficulty. A lot of it really is simply using common sense.
We hope you got insight from reading it, now let's go back to german chocolate sheet cake with coconut-pecan frosting recipe. To make german chocolate sheet cake with coconut-pecan frosting you need 18 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook German Chocolate Sheet Cake with Coconut-Pecan Frosting:
- Prepare 2 Cups of Flour.
- Provide 2 Cups of Sugar.
- Use 1/2 Cup of Butter.
- Use 1 Cup of Water.
- You need 4 oz of Baking Chocolate (I used 1/4 c Cocoa Powder and 4 tsp oil).
- Prepare 1/2 Cup of Shortening.
- Provide 1/2 Cup of Buttermilk (I used 1/2 Cup Vanilla Yogurt).
- Get 1/2 tsp of Baking Soda.
- Get 2 of Eggs.
- You need 1 tsp of Vanilla.
- Provide of ~*Icing Ingredients*~*.
- Use 1 Cup of Evaporated Milk.
- Get 1 Cup of Sugar.
- Provide 3 of Egg Yolks.
- Use 1/2 Cup of Butter.
- You need 1 1/3 Cup of Sweetened Shredded Coconut.
- Use 1 Cup of Chopped Pecans.
- Use 1 tsp of Vanilla.
Steps to make German Chocolate Sheet Cake with Coconut-Pecan Frosting:
- Preheat oven to 400 degrees F..
- Spray a 15x10x1 inch baking sheet with cooking spray and set aside..
- In a large mixing bowl, measure flour and sugar. Set aside..
- In a medium sauce pan, combine butter, water, German Chocolate baking chocolate and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine..
- Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition..
- Pour into prepared pan and bake at 400 degrees F for 20 minutes.
- ~*Frosting Directions*~*.
- In a medium sauce pan over medium high heat combine milk, sugar egg yolks, and butter. Bring to a boil and reduce heat to medium. Stir constantly for about 12 minutes until thickened. Remove from heat and add coconut and pecans. Stir in vanilla. Spread over cake evenly and drizzle with hot fudge..
- FOR BEST RESULTS Put in Freezer for 30 minutes after frosting the cake. It will cool the icing but the cake will be slightly warm and melt in your mouth.
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