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German Chocolate Cake Cheesecake Style Recipe by Paula Deen

Easy Level
90 MIN 10 Prep + 80 Cook
Servings
$ /Serving
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Easy Level
90 MIN 10 Prep + 80 Cook
16 Servings
$ /Serving

German Chocolate Cake Cheesecake Style Recipe by Paula Deen

Easy Level
90 MIN 10 Prep + 80 Cook
16 Servings
$ /Serving

Ingredients

  • 1 (18 1/4 oz) package German chocolate cake mix
  • 2 (8 oz) packages cream cheese, softened
  • 2 1/2 cups granulated sugar, 1 1/2 cups for the cake, 1 cup for the frosting
  • 4 eggs, lightly beaten
  • 1 cup evaporated milk
  • 1/2 cup butter, cubed (not margarine)
  • 3 egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flaked coconut
  • 1 1/2 cups chopped pecans

Preparation

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° for 70-75 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° 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.

 

A viewer, who may not be a professional cook, provided this recipe. We have not tested this recipe and therefore, we cannot make representation as to the results.

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