Wednesday, June 21, 2017
German Chocolate Cheesecake Cake
German Chocolate Cheesecake Cake 1 package German Chocolate Cake Mix ingredients needed per package directions eggs, oil & water 2 8 oz packages cream cheese softened 1-1/2 cups granulated sugar 4 eggs lightly beaten 1 cup granulated sugar 1 cup evaporated milk 1/2 cup butter cubed 3 egg yolks lightly beaten 1 teaspoon vanilla extract 2-1/2 cups sweetened flaked or shredded coconut 1-1/2 cup chopped pecans Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining cake batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 hour. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Recipe Notes Refrigerate leftovers.