German Chocolate Cheesecake

German Chocolate Cheesecake Cake

1 - German chocolate cake mix (prefer Duncan Hines) 

+  eggs, oil & water called for on box mix

Cream Cheese Filling:

2 - 8 ounce packages cream cheese, softened

1 1/2 - cups granulated sugar

4 - eggs, lightly beaten

Coconut Pecan Icing: 

1 - cup sugar

1 - cup evaporated milk

1 - stick (1/2 - cup) real butter, cubed 

3 - egg yolks, lightly beaten

1 - teaspoon vanilla extract

2 1/2 - cups flaked coconut

1-1/2 - cup chopped pecans

Preheat the oven to 325 degrees. Prepare the cake batter according to package directions (adding eggs, oil and water) for a 9 x 13 inch cake, 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 German chocolate cake batter into a greased and floured. 13-in. x 9-in. baking dish.

Gently pour cream cheese mixture evenly over the cake batter (spread to the edge). Gently pour the remaining cake batter over the top of the cream cheese mixture and spread to the edge of the pan using an offset spatula. 

Bake cake at 325° for 70-75 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool completely on a wire rack for 1 hour. 

To make the coconut pecan icing . In a heavy medium size saucepan, combine the sugar, milk, butter and egg yolks. 

Cook and stir over medium-low heat until the mixture starts to thicken and coat the back of a spoon (and a candy thermometer reads 160°). 

Remove the mixture from the heat and stir in vanilla extract. Fold in coconut and pecans. 

Cool until icing reaches spreading consistency and then frost cooled cake. Refrigerate cake at least 4-6 hours before serving. 

Store any leftovers in the refrigerator.

Serving: 14-16