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German Chocolate Cheesecake

chocolate, desserts, German

cake:
1 18 1/4 oz german chocolate cake mix
cream cheese filling:
1 lb 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

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.

Notes: Tina Butler via Paula Deen

Yield: 16 servings


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