Cake or cupcake, German chocolate

King Arthur’s selected German chocolate sheet cake combines a cocoa-rich cake with a coconut-and-pecan topping. This rectangular version uses whole eggs in the batter and a cooked brown-sugar topping spread over the warm cake.

Boiling water is stirred into Dutch-process cocoa and the mixture cools to room temperature. Granulated sugar, all-purpose flour, the selected cornstarch, baking powder and table salt are whisked together before whole eggs and vegetable oil are beaten in.

Vanilla follows, then the cocoa mixture is incorporated in three additions. The batter bakes in a lightly greased rectangular pan and begins cooling on a rack while the topping is made.

Light brown sugar, a separate portion of cornstarch and table salt are whisked together. Melted butter, the selected milk and light corn syrup join them and simmer until slightly thickened; off the heat, vanilla, toasted coconut and toasted chopped pecans are stirred in.

The topping is spread over the warm cake, and the complete cake rests at room temperature until the topping sets. It is served in squares, combining the chocolate base with a sweet coconut-and-pecan finish.