German Chocolate Cheesecake

Submitted by Amanda May

Ingredients:

• 1 package (18 1/4 oz.) Germany Chocolate Cake Mix

Cream Cheese Filling:

• 2 packages (8 ounces each) cream cheese, softened
• 1 ½ cups granulated sugar
• 4 eggs, lightly beaten

Frosting:

• 1 cup granulated sugar
• 1 cup evaporated milk
• ½ cup butter, cubed (not margarine)
• 3 egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 2 ½ cups flaked coconut
• 1 ½ cups 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 degrees for 70 to 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 degrees 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.

Found at http://getcookin.pauladeen.com/tlc_units/filter/3/838/1.
Servings: 16 servings
Cook Time: 75 minutes
Difficulty: Easy