German Chocolate Cream Cheese Cake Recipe2016-01-16
- Skill Level: Moderate
- Servings : 12-15
- Prep Time : 15m
- Cook Time : 60m
- Ready In : 1:45 h
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!
- 1 box Duncan Hines German Chocolate Cake Mix
- 4 eggs
- 1 cup milk
- 1/4 c oil
- 5 TBSP butter, room temperature
- 2--8oz blocks cream cheese, room temperature
- 4 eggs
- 1 1/2 cups sugar
- 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
Cake: Preheat oven to 325 degrees. Spray 9x13 pan with nonstick spray.
Mix all the cake ingredients until well blended.
Pour 1/2 the batter in the pan and pour other half into a bowl to add in a moment.
Cream Cheese Filling:
In clean mixing bowl, combine the cream cheese, Sugar and eggs; beat until blended.
Carefully spoon mixture over batter and spread to the edges.
Now carefully pour remaining half of batter over cream cheese layer; spread to the edges of the pan.
Bake on 325 degrees for 1 hour or until cake tester tests clean.
Let cool on rack while you make the frosting.
In saucepan add the sugar, butter,egg yolks; whisk until smooth.
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.
When thickened, remove from heat and add vanilla, coconut and pecans; stir until combined.
Let cool about 10-15minutes and then spread on cooled cake.
Cut and enjoy!
It it all begins with this!
Add 4 eggs…5 TBSP room temperature butter…
1/4 cup oil and 1 cup milk..
mix until all combined…
Pour 1/2 the batter into your 9×13 pan…
set the other half aside…
Now make that ream cheese filling by combining the eggs…
cream cheese and sugar…
Spoon over the cake batter carefully…
carefully spread to the edges…
Now spoon the remaining batter over the cream cheese layer
and spread to the edges…
Bake on 325 degrees for 1 hour…
or until cake tester tests clean…
let cool a bit while you’re making the icing…
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…
When thick…add the vanilla…coconut and pecans…
stir and cool about 10-15 minutes…
Spread over the cooled cake…