German Chocolate Cheesecake Cake
Description
This dessert is so much easier to make than the traditional German chocolate cake. Be sure to refrigerate it after baking so that it is at its best.
Ingredients
German chocolate cake mix including eggs, oil and water
Cream Cheese Filling:
16 oz. cream cheese, softened
1 1/2 c. granulated sugar
4 eggs, lightly beaten
Coconut Pecan Frosting:
1 c. granulated sugar
1 c. evaporated milk
1 stick real butter, cubed
3 egg yolks, lightly beaten
1 t. vanilla extract
2 1/2 c. flaked coconut
1 1/2 c. chopped pecans
Directions
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Preheat oven to 325 degrees. Grease and flour a 9x13 inch baking dish.
Prepare the cake batter according to package directions with eggs, oil and water for a 9 x 13 inch cake; set aside.
In a small bowl, beat cream cheese and sugar together until smooth. Add eggs; beat on low speed just until combined. Pour half of the German chocolate cake batter into the baking dish.
Gently spread cream cheese mixture evenly over the cake batter to the edges. Gently pour the remaining cake batter over the top of the cream cheese mixture; spread to the edge of the pan.
Bake cake 70-75 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool completely on a wire rack for 1 hour.
Coconut pecan frosting:
In a heavy medium size saucepan, combine the sugar, milk, butter and egg yolks.
Cook and stir over medium-low heat until the mixture starts to thicken and coat the back of a spoon (and a candy thermometer reads 160°).
Remove mixture from the heat; stir in vanilla extract. Fold in coconut and pecans.
Cool until frosting reaches spreading consistency; frost cooled cake.
Refrigerate cake at least 4-6 hours before serving.
Store leftovers in the refrigerator.
Serves 16