I was in the mood for German chocolate cake, but it was too hot to run the oven and get into a big deal. So I baked a little quarter-sheet chocolate cake in the toaster oven and spread the coconut-pecan frosting on it right in the pan.
It was a lot less work making this than the three-layer real deal, and using the toaster oven kept the kitchen nice and cool. Though I still "get into a big deal" quite often in the kitchen, I'm really trying to simplify my life. But that will never include using packaged "convenience" foods instead of cooking "from scratch."
8 tablespoons (4 ounces/113 grams) unsalted butter
1/4 cup natural unsweetened cocoa
1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour
1 cup (7 ounces/198 grams) sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 large egg and 1 large egg white, lightly beaten
3/4 teaspoon vanilla extract
2/3 cup (5.67 ounces/132 grams) sugar
2/3 cup (or 1 5-ounce can) evaporated milk
1/2 teaspoon vanilla extract
1 cup unsweetened shredded coconut
3/4 cup (3 ounces/85 grams) finely chopped pecans, toasted