“My mom knew this recipe with her eyes closed! Passed down from her mother and still going strong at every family gathering.”

Instructions:
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and grease a 15×10-inch baking sheet pan.
In a large bowl, mix together the flour, white sugar, and cocoa powder.
In a small saucepan, add the water, butter, shortening, and German baking chocolate. Bring to a boil over medium heat. Once the mixture is smooth and fully combined, add it to the dry ingredients and whisk to combine.
Stirring between each addition, first add the buttermilk, baking soda, salt, eggs, and then vanilla extract.
Transfer the batter to the prepared sheet pan and bake for 20-22 minutes. Let the cake cool completely before frosting.
Frosting:
Add the evaporated milk, egg yolks, butter, sugar, and brown sugar to a medium-sized saucepan over medium heat.
Bring the mixture to a boil and then lower the heat to a simmer.
Stir frequently and continue cooking for 10-12 minutes, or until the mixture has thickened.
Remove the saucepan from the heat.
Stir in the shredded coconut, chopped pecans, and vanilla extract.
Let the frosting cool slightly and then spread it evenly over the cooled cake.
Chill the cake for 1-2 hours before serving.