German Chocolate Cheesecake

• CAKE:
• 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
• 1-1/2 cups flaked coconut
• 1 cup chopped pecans

1. For the cake:
2. 1. 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.
3. 2. 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.
4. 3. Bake at 325u0b0 for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
5. For frosting:
6. 1. 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 160u0b0 or is thick enough to coat the back of a metal spoon.
7. 2. Remove from the heat. Stir in vanilla; fold in coconut and pecans.
8. 3. Cool until frosting reaches spreading consistency.
9. 4. Frost cooled cake.
10. 5. Refrigerate leftovers.

cake, chocolate cake, cream cheese, sugar, eggs, sugar, milk, butter, egg yolks, vanilla, flaked coconut, pecans

Taken from www.epicurious.com/recipes/member/views/german-chocolate-cheesecake-50187045 (may not work)