GERMAN CHOCOLATE CAKE CHEESECAKE STYLE

Photo by Rebecca M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package (18-1/4 ounces) German Chocolate cake mix

  • Cream Cheese Filling:

  • 2

    packages (8 ounces each) cream cheese, softened

  • 1-1/2

    cups granulated sugar

  • 4

    eggs, lightly beaten

  • Frosting:

  • 1

    cup granulated sugar

  • 1

    cup evaporated milk

  • 1/2

    cup butter, cubed (not margarine)

  • 3

    egg yolks, lightly beaten

  • 1

    teaspoon vanilla extract

  • 2-1/2

    cups flaked coconut

  • 1-1/2

    cup chopped pecans

Directions

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 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 on a wire rack 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. Refrigerate leftovers. A viewer, who may not be a professional cook, provided this recipe. We have not tested this recipe and therefore, we cannot make representation as to the results.

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