German Chocolate Cheesecake And The Purse Winner.

Good Monday everyone! This weekend we had more spring like weather....it even rained pretty good last Friday. All our snow has disappeared and you can finally see grass again, even if it is brown. I am having trouble believing it is already March. It felt like February had just started. But no complaints, because March means warm weather. Leaving those frigid temps and too cold days behind is not a problem for me. The word summer sounds so inviting these days.

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A big congrats to the winner of the purse giveaway, picked by random.org:

Please contact me Misty at: priscilla91@iowatelecom.net so I can get your purse out to you!

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I am a big fan of German Chocolate anything. I love the cake, but I also love German Chocolate Cookies and this delicious German Chocolate Cheesecake. It is very simple to make, starting out with a boxed cake mix. It does take some time to cook and chill so I like to make it either early morning or night time. The pecan-coconut topping is one of my favorite parts, the more the better. And, get this cheesecake as cold as possible because it makes all the calories you are eating worthwile.

German Chocolate Cheesecake
Ingredients:
1 package (18-1/4 ounces) German Chocolate cake mix
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
2-1/2 cups flaked coconut
1-1/2 cup chopped pecans

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 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. Yield: 16 servings.

Have a super Monday and I'll see you with a yummy and amazingly healthy recipe next! I also want to say a big thank you to my readers who read my blog and for commenting on my giveaways or food blog posts....they mean a lot to me! You guys are the best!