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Click here for an alphabetical listing of all recipes.GERMAN CHOCOLATE CHEESECAKE
- 1 (18.25) box German chocolate cake mix
- 2 packages (8 ounces each) softened cream cheese
- 1 1/2 cups sugar
- 4 eggs sllightly beaten
Frosting:
- 1 cup sugar
- 1 cup evaporated milk
- 1/2 cup butter, cubed
- 3 egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups flaked coconut
- 1 cup chopped pecans
Prepare cake batter according to package directions; set aside. In a small mixing bowl, beat creeam cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a greased 13"X9" 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 70-75 minutes until toothpick inserted near center comes out clean. Cool on a wire rack for 1 hour.
For frosting, combine sugar, milk, butter, and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened and a thermometer reads 160 degrees. Remove from heat. Stir in vanilla; fold in coconut and pecans. Cook until frosting reachs spreading consistency. Frost cooled cake. Refrigerate leftovers.
Frosting:
Beat 3 ounces of additional cream cheese with 3/4 box of confectioners sugar and 1 teaspoon vanilla extract. Add a little milk at a time until the right consistency.