- 20 mins
- 155 mins
Ingredients
- Filling:
- 1 pkg Duncan Hines German Chocolate cake mix prepared to pkg directions
- 2 -8 oz cream cheese softened
- 1 1/2 c granulated sugar
- 4 eggs lightly beaten
- Frosting:
- 1 c granulated sugar
- 1 c evaporated milk
- 1/2 c butter, cubed (not margarine)
- 3 egg yolks, lightly beaten
- 1 t vanilla extract
- 2 1/2 c flaked coconut
- 1 1/2 c chopped pecans
Preparation
Step 1
Prepare batter according to package directions, set batter 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 and floured 13x9 in baking dish. Gently pour cream cheese mix over batter. Spoon remaining batter over the top; spread to edge of pan.
Bake at 325 for 65-75 min or until a toothpick comes out clean.
Cool on a wire rack for 1 hour. To prepare the frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks.
Cook and stir over med 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 and refrigerate. Refrigerate leftovers.