German chocolate cheesecake and the purse winner.
A real treat very tasty recipe that you can make between friend plus it's fun to prepare.
Ingredients
15
FROSTING:
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Preparation
Preparation35 min
Cook time1 h 15 m
- 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.
