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Ingredients
- Cake
- 1 package Duncan Hines 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. Yield: 16 servings"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 16 servings | |
| Calories 407 | |
| Calories from Fat 150 | 37% |
| Total Fat 17.39g | 22% |
| Saturated Fat 8.04g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 294mg | 12% |
| Potassium 160mg | 5% |
| Total Carbs 61.95g | 17% |
| Dietary Fiber 2.3g | 8% |
| Sugars 49.55g | 33% |
| Protein 4.6g | 7% |
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