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German chocolate cake cheesecake style
Here a receipt easy to realize! a sheer delight to be shared between friends or family! ideal also for a good breakfast.
Ingredients
Number of serving: 8
1 package (18-1/4 ounces) German
Chocolate cake mix
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups granulated
sugar
1 cup granulated sugar
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
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.
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