German Chocolate Cheesecake

For all you who, like me, love cheesecake but aren't that great at making it, this one is for us! A cake/cheesecake combination from Taste of Home with a most delicious frosting. (I recommend making this a day or two in advance, since the flavours are definitely better after the day it's made.)

• Ready In: 1 hr 40 mins
• Serves: 16

Ingredients

• 1 (18 1/4ounce) package  German chocolate cake mix
• 2 (8 ounce) packages cream cheese, softened
• 1 1⁄2 cups sugar
• 4  eggs, lightly beaten

• FROSTING

• 1  cup sugar
• 1  cup evaporated milk
• 1⁄2 cup butter, cubed (or margarine)
• 3  egg yolks, beaten
• 1  teaspoon vanilla (or vanilla extract)
• 1 1⁄2 cups flaked coconut
• 1  cup pecans, chopped

Directions

1. Prepare cake batter according to package directions; set aside.
2. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed, just until combined.
3. Pour half the cake batter into a greased 9x13 pan; gently pour cream cheese mixture over batter. Gently spoon remaining batter over top, spreading to edge of pan.
4. Bake at 325F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
5. FROSTING: Combine sugar, milk, butter, and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened.
6. Remove from heat, stir in vanilla and fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake.
7. Refrigerate leftovers.