Y'all, this cake is so amazingly wonderful. It's what happens when German Chocolate Cake
and Cheesecake decide to get together and do a little hanky panky. The base of this cake starts off with a boxed cake mix (yay!) but the cheesecake layer and the frosting are from scratch. And the frosting, oh the frosting. It is heaven. The cake weighs about 2 tons when all is said and done, but it is so worth it (kinda like pregnancy.) My co-workers actually renamed this cake. The actual name given to this cake is “German Chocolate Cheesecake." However, when I told them what I was bringing to share, they were expecting cheesecake with a German chocolate topping. Noooo, it’s a German chocolate cake with cheesecake running through it, I told them. So they ask, “Well, why isn’t it called German Chocolate Cheesecake Cake?” I said, “I don’t know, this is just what they call it. Will you just eat it?” And they did. And they loved it. And they keep asking for more. They are a spoiled bunch.
(For the cake)
1 package German Chocolate Cake Mix
(plus ingredients needed per package directions, usually eggs, oil & water)
(Cream cheese filling)
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups granulated sugar
4 eggs, lightly beaten
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 sweetened flaked or shredded 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 cake 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 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. Makes about 16 servings