GERMAN CHOCOLATE CHEESECAKE CAKE

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GERMAN CHOCOLATE CHEESECAKE CAKE

May 30, 2021
Jelly
- 0/5
0 Reviews

PREP TIME

10 Mins
COOK TIME

75 Mins
SERVING

12 People
REVIEWS

0

German Chocolate Cheesecake Cake starts with a cake mix swirled with a cheesecake filling and topped with the most amazing homemade frosting!You all, this cake recipe is so incredibly brilliant. It's what happens when German Chocolate Cake and Cheesecake choose to get together and do a little hanky panky. The foundation of this cake gets going with a boxed cake blend (yippee!) however the cheesecake layer and the frosting are without any preparation. Also, the icing, goodness the icing. It is paradise. The cake weighs around 2 tons no matter what, however it is so awesome (somewhat like pregnancy).

Ingridients

1 box German chocolate cake mix
ingredients needed per package directions eggs, oil & water
2 (8 oz) blocks cream cheese, softened
1-½ cups granulated sugar
4 eggs, lightly beaten
1 cup granulated sugar
1 cup evaporated milk
½ cup salted butter, cubed
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2-½ cups sweetened flaked or shredded coconut
1-½ cup chopped pecans

DIRECTIONS

01 Step

Preheat oven to 325°F. Spray a 9X13-inch baking dish with nonstick cooking spray.

02 Step

Prepare German chocolate cake batter according to package directions; set aside.

03 Step

In a small bowl, beat cream cheese and sugar until smooth.

04 Step

Add eggs; beat on low speed just until combined.

05 Step

Pour half of the prepared German chocolate cake batter into a greased 9x13-inch baking dish.

06 Step

Gently pour cream cheese mixture over batter. Gently spoon remaining cake batter over top; spread to edge of pan.

07 Step

Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 hour.

08 Step

In a 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.

09 Step

Remove from the heat.

10 Step

Stir in vanilla; fold in coconut and pecans.

11 Step

Cool until frosting reaches spreading consistency.

12 Step

Frost cooled cake.

CHEF'S NOTES

Refrigerate leftovers.

BUY FOR COMMERCIAL USE

Jelly

Written by

I'm a stay at home cooking biker chick. Been riding my own motorcycle since I was 18. I love to cook, bake especially, and I love to ride my Harley Davidson Sportster. My other half rides a Harley Davidson Fatboy and A Triumph Sports Bike. We've got 1 daughter and 5 grandkids ranging from ages 11 to 21. We're known as the coolest, youngest grandparents around!!!