Desserts:

German Chocolate Cheesecake

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Ingredients

1 18 1/4-ounce package German chocolate cake mix
2 18-ounce packages 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, beaten
1 teaspoon vanilla
1 1/2 cups flaked coconut
1 cup chopped pecans

Instructions

Prepare cake batter according to package directions, set aside. In a small mixing 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 9x13-inch pan. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325 degrees for 70-75 minutes or until a toothpick comes out clean. Cool on a wire rack for 1 hour. Frosting: Combine the sugar, milk, butter and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened and a thermometer reads 160 degrees. Remove from the heat. Stir in vanilla; fold in the coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

Judy Vukelich, Davenport