German Chocolate Cake Cheesecake Style

We had this wonderful German Chocolate Cheesecake for Mothers Day. All I can say about this cake is it is incredibly heavenly!!!! I got this recipe from Priscilla’s Baking Adventures, the first time I saw the picture of this cake my jaw dropped on my keyboard. I just knew I had to make it OMY GOODNESS! I am such a huge fan of German Chocolate Cake especially homemade, so I knew this was going to be good. This cake does take some time to bake and chill so plan accordingly. It would be best to prepare this cake the morning of the day you want to serve it. This way it has the appropriate time to chill. The homemade frosting on this cake is just to die for. I could eat that stuff right out of the pot. I really did not think German Chocolate Cake could get any better, but I was so wrong. Thank you so much Priscilla for the wonderful recipe. I will be making this again and again.

* Warning this cake is not diet friendly at all, just look at all those ingredients....... It is so deadly but so worth it *

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


Just like this

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.


Now for the 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.

German Chocolate Cheesecake

CAKE:
1 package duncan hines german chocolate cake mix

CREAM CHEESE FILLING:
2 packages (8 ounces each) 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

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


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