German Chocolate Cheesecake

I saw this recipe on Mommy's Kitchen site and knew I had to make it! I LOVE German Chocolate cake! I absolutely love Tina's site. I want to make almost every recipe on her site! Keep the fantastic recipes coming!

I haven't had a chance to taste the finished product yet...yes, another dessert for Thursday night dinners at my parents' house! I know the batters were delicious and the topping fantastic after I whipped it up.

Friday - This was awesome. I loved the homemade topping!

CAKE:

1 package (18-1/4 ounces) German Chocolate cake mix

and ingredients to make

CREAM CHEESE FILLING:

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

DIRECTIONS:

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.

Yield: 16 servings