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.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment