Ingredients
- Cream Cheese Filling:
- 1 - 18.5 oz package Duncan Hines German chocolate cake mix
- prepared according to package directions
- 2 - 8 oz packages cream cheese, softened
- 1 1/2 - cups granulated sugar
- 4 - eggs, lightly beaten
- Coconut Pecan 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 batter according to package directions, set batter 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 and floured 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter.
Spoon remaining batter over top; spread to edge of baking pan.
Bake at 325° for 65 - 75 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 1 hour. To prepare the 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 any leftovers.
Recipe serves: 16