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German Chocolate Cheesecake Cake Recipe

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This recipe for German Chocolate Cheesecake Cake is from Hawkins-Bell Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 package German Chocolate cake mix (regular size)
2 packages (8 ounces each) cream cheese, softened
1½ cups sugar
4 large Eggs, lightly beaten

FROSTING:
1 cup sugar
1 cup evaporated milk
½ cup butter, cubed
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans
Directions:
Directions:
1. 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.
2. Pour half of the cake batter into a greased 13x9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.
3. Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour.
4. 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.
5. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency.
6. Frost cooled cake. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
16

 

 

 

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