German Chocolate Cheesecake

This was good!!

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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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