German Chocolate Cheese Cake

From Shirley Sehrt from St. John Lutheran, St. James, MO

1 pkg German Chocolate Cake Mix

2 pkgs (8 oz each) 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

3 egg yolks, beaten

1 teaspoon vanilla

1 1/2 cups flaked coconut

1 cup chopped pecans

Prepare cake mix according to package directions: set aside. Beat cream cheese and sugar until smooth. Add beaten eggs, beat on low until combined. Spray a 9 x 13 inch pan. Pour half of the cake batter into pan. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top, spread to edge of pan. Bake at 325 degrees for 60 to 70 minutes. Cool on wire rack.

For frosting, combine sugar, milk, butter, and egg yolks in a heavy saucepan. Cook and stir over medium to low heat until thickened and thermometer reads 160 degrees. Remove from heat. Stir in vanilla, fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.