german chocolate cheescake cake

Wow, I can’t believe how good this really is.  I recently made it for a group gathering and it was a HIT!

Thanks to Tina from Mommy’s Kitchen for inspiring this recipe.  It is a combination of her recipe and my own.

 

German Chocolate Cheesecake Cake

german chocolate cheescake cake

By Published:

  • Yield: 1 cake (14-16 Servings)
  • Prep:
  • Cook:
  • Ready In:

Wow, I can't believe how good this really is.  I recently made it for a group gathering and it was a HIT! Thanks to Tina from …

Ingredients

Instructions

  1. CAKE
  2. Melt chocolate in boiling water. Then cool.
  3. Cream 1 c. butter, add 1 tsp vanilla. add sugar and beat until fluffy.
  4. Add 4 egg yolks, 1 at a time, beating well after each.
  5. Blend in chocolate.
  6. Stir flour with salt & soda. Add alternately with buttermilk, beginning and ending with flour mixture. Beat well after each addition until smooth.
  7. Fold in beaten egg whites. Set batter aside.
  8. Cream Cheese Filling
  9. Beat cream cheese & 1 1/2 cups sugar until smooth.
  10. Add 4 eggs and on low speed just until combined
  11. Pour 1/2 of the cake batter into a greased & floured 13-in. x 9-in. baking dish
  12. Gently pour cream cheese mixture over the batter.
  13. Spoon remaining batter over the top; spread to edge of pan.
  14. Bake at 325 for 65-75 minutes or until a toothpick inserted near the center comes out clean.
  15. Cool on a wire rack for 1 hour.
  16. Coconut Pecan Frosting
  17. In a heavy saucepan, combine 1 c sugar, evaporated milk, 3 egg yolks, 1/2 c. butter 1 t. vanilla. Cook & stir over medium heat until thickened and a thermometer reads 160 degrees (about 12-15 minutes).
  18. Add coconut flakes and pecans.
  19. Cool until thick enough to spread.
  20. Frost cake top.

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