German Chocolate Creamcheese Cake

My husband has a sweet tooth for German Chocolate Cake. I'll be talking to him at work and he'll say, "Well, I better let you get back to making my German Chocolate Cake". So, I am always on the search for creative and quicker ways to make GCC.  I try to make the completely-from-scratch version near his birthday or our anniversary, but it is kind of a time-consuming dessert! I was very pleased to find a new recipe that was fairly quick and just as scrumptious! It uses GCC box mix but also has a layer of cheesecake in between. Yum! The recipe is listed on pauladeen.com and was submitted by a user on her site.  Here is the recipe:

Ingredients:
1 package (18 1/4 oz) German Chocolate cake mix

Cream Cheese Filling:
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups granulated sugar
4 eggs, lightly beaten
Frosting:
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter, cubed (not margarine)
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups flaked coconut
1-1/2 cup chopped pecans

Directions:

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 13-in. x 9-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 near 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. 




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