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Categories:
Cake chocolate cake cream cheese sugar eggs sugar milk butter egg yolks vanilla flaked coconut pecans
Viewed: 50 - Published at: 2 years agoIngredients
- 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
Method
- For the cake:
- 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.
- 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.
- 3. 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:
- 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 160° or is thick enough to coat the back of a metal spoon.
- 2. Remove from the heat. Stir in vanilla; fold in coconut and pecans.
- 3. Cool until frosting reaches spreading consistency.
- 4. Frost cooled cake.
- 5. Refrigerate leftovers.
