Ingredients
1 package German Chocolate cake mix (regular size)2 packages (8 ounces each) cream cheese, softened1-1/2 cups sugar4 large eggs, lightly beatenFROSTING:1 cup sugar1 cup evaporated milk1/2 cup butter, cubed3 large egg yolks, lightly beaten1 teaspoon vanilla extract1-1/2 cups sweetened shredded coconut1 cup chopped pecans
Preparation
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.
Pour half of the cake batter into a greased 13x9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.
Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour.
For frosting, 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.
Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.
