German Chocolate Cheesecake Cake

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.

Ingredients:

(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

(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 sweetened flaked or shredded coconut

1-1/2 cup chopped pecans

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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 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

Enjoy!

Printable Recipe Here

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Recipe Source: Priscilla Bakes