This is a recipe I found on Priscilla Bakes, a wonderful food blog with gorgeous recipes. Shortly afterward I needed a good dessert to take to a baby shower, and this one instantly came to mind. I ended up being too sick to even go to the shower, but I still got great reviews on the cake, thanks Priscilla! The cream cheese filling is a great addition and even with all the layers, this is still a simple cake to prepare. I highly recommend this one, especially if you are a German Chocolate fan!
German Chocolate Cheesecake
Ingredients
1 package (18-1/4 ounces) German Chocolate cake mix
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
4 eggs, lightly beaten
FROSTING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups flaked coconut
1-1/2 cup chopped pecans (my husband is allergic to pecans, so I would probably sub almonds, just FYI)
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.
Yield: 16 servings.
