Sabtu, 16 Maret 2013

German Chocolate Cake Cheesecake Style

Looks awesome and sounds yummy!

  • 1 package (18-1/4 ounces) German Chocolate cake mix
  • 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 flaked coconut
  • 1-1/2 cup chopped pecans


  1. Prepare cake batter according to package directions; set aside. 
  2. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. 
  3. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. 
  4. 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. 
  5. Cool on a wire rack for 1 hour. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks .
  6. 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. 
  7. Remove from the heat. Stir in vanilla; fold in coconut and pecans. 
  8. Cool until frosting reaches spreading consistency. 
  9. Frost cooled cake. Refrigerate leftovers.

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