Petitchef
PETITCHEF

German chocolate cake cheesecake style

By Mommy's Kitchen

Here a receipt easy to realize! a sheer delight to be shared between friends or family! ideal also for a good breakfast.

Ingredients

CAKE:
- 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

Preparation

Step 1

Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth.

Step 2

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.

Step 3

Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.

Step 4

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.

Step 5

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.

Step 6

Remove from the heat. Stir in vanilla; fold in coconut and pecans.

Step 7

Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

By Mommy's Kitchen





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