German chocolate cheesecake and the purse winner.

Ingredients

• 1 package (18-1/4 ounces) German Chocolate cake mix
• 2 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 4 eggs, lightly beaten

FROSTING:

• 1 cup sugar
• 1 cup evaporated milk
• 1/2 cup butter, cubed
• 3 egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 2-1/2 cups flaked coconut
• 1-1/2 cup chopped pecans

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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.