German Chocolate Cream Cheese Cake Recipe

2016-01-16
  • Servings : 12-15
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 1:45 h

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When I make my homemade German Chocolate layer cake,

I make it all from scratch…

This 9×13 version begins with a cake mix,

and with a few additions, it turns out amazingly decadent!

Ingredients

  • 1 box Duncan Hines German Chocolate Cake Mix
  • 4 eggs
  • 1 cup milk
  • 1/4 c oil
  • 5 TBSP butter, room temperature
  • Filling:
  • 2--8oz blocks cream cheese, room temperature
  • 4 eggs
  • 1 1/2 cups sugar
  • Frosting:
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1 stick butter, cubed
  • 3 egg yolks
  • 1 tsp vanilla
  • 1 1/2 cups coconut
  • 1 cup chopped pecans

Method

Step 1

Cake: Preheat oven to 325 degrees. Spray 9x13 pan with nonstick spray.

Step 2

Mix all the cake ingredients until well blended.

Step 3

Pour 1/2 the batter in the pan and pour other half into a bowl to add in a moment.

Step 4

Cream Cheese Filling:

Step 5

In clean mixing bowl, combine the cream cheese, Sugar and eggs; beat until blended.

Step 6

Carefully spoon mixture over batter and spread to the edges.

Step 7

Now carefully pour remaining half of batter over cream cheese layer; spread to the edges of the pan.

Step 8

Bake on 325 degrees for 1 hour or until cake tester tests clean.

Step 9

Let cool on rack while you make the frosting.

Step 10

Frosting:

Step 11

In saucepan add the sugar, butter,egg yolks; whisk until smooth.

Step 12

Add the butter and constantly whisk over medium low heat until mixture thickens; be careful not to scorch. It may take about 10-12 minutes.

Step 13

When thickened, remove from heat and add vanilla, coconut and pecans; stir until combined.

Step 14

Let cool about 10-15minutes and then spread on cooled cake.

Step 15

Cut and enjoy!

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It it all begins with this!

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Add 4 eggs…5 TBSP room temperature butter…

1/4 cup oil and 1 cup milk..

mix until all combined…

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Pour 1/2 the batter into your 9×13 pan…

set the other half aside…

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Now make that ream cheese filling by combining the eggs…

cream cheese and sugar…

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Spoon over the cake batter carefully…

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carefully spread to the edges…

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  Now spoon the remaining batter over the cream cheese layer

and spread to the edges…

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Bake on 325 degrees for 1 hour…

or until cake tester tests clean…

let cool a bit while you’re making the icing…

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In your heavy boiler, combine the butter…evaporated milk…

Sugar…and beaten egg yolks…

cook over medium-low heat until mixture begins to thicken…

stirring constantly and careful not to scorch…

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When thick…add the vanilla…coconut and pecans…

stir and cool about 10-15 minutes…

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Spread over the cooled cake…

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Perfection!!

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