German chocolate cake cheesecake style

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


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

4 eggs, lightly beaten


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


  • 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.
M Mommy's Kitchen

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