German Chocolate Cheesecake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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My daughter requests this as her birthday cake, and I take it to potlucks, church dinners or any time the dessert is my responsibility, says Kathy Johnson of Lake City, South Dakota. Ingredients:
1 package german chocolate cake mix (regular size) |
2 packages (8 ounces each) cream cheese, softened |
1-1/2 cups sugar |
4 eggs, lightly beaten |
frosting: |
1 cup sugar |
1 cup evaporated milk |
1/2 cup butter, cubed |
3 egg yolks, lightly beaten |
1 teaspoon vanilla extract |
1-1/2 cups flaked coconut |
1 cup chopped pecans |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers. Yield: 16 servings.
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