German chocolate cake cheesecake style

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.