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Martinsville, Virginia 24115
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German Chocolate Cheesecake
Contributed by: Lois Ware
Yield: 16 servings
1 package (181?4 ounces) German chocolate cake mix
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups sugar
4 eggs, lightly beaten
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 egg yolks
1 tsp. vanilla extract
1 1/2 cups flaked coconut
1 cup chopped pecans
Prepare cake batter according to package directions. Set aside.
In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs, and beat on a low speed just until combined.
Pour half of the cake batter into a greased 13- by 9- by 2-inch baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over the top. Spread to the edge of the pan.
Bake at 325 degrees for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
For the frosting: Combine sugar, milk, butter and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened and a thermometer reads 160 degrees.
Remove from heat. Stir in vanilla, and fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.
(This recipe was contributed as part of a "Cook of the Week" feature.)