GERMAN CHOCOLATE CHEESECAKE

1 pkg (18 1/4-oz) German Chocolate Cake Mix
2 pkg (8-oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beat

Preheat oven to 325 degrees.
 
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 batter into a greased 13 x 9-inch baking dish or pan. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.

Bake at 325 degrees 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour.

Frosting:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks, beaten
1 tsp vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans

For frosting, combine sugar, milk, butter and egg yolks in a heavy saucepan. Cook and stir over medium-lowheat until thickened and a thermometer reads 160 degrees. Remove from the heat. Stir in vanilla; fold in coconut and pecans.

Cool until frosting reaches spreading consistency. Frost the cooled cake.

Leftovers should be refrigerated.

Yield: 16 servings.

This recipe and photo are from a 2004 Taste of Home magazine.