So if you have a cake to bake, which would you choose? German Chocolate or Cheesecake? Let’s do both! Chocolate, cheesecake, more chocolate, topped with amazing German chocolate frosting…… SO good!
This is one of those recipes handed to me from my sister who is a fabulous cook. She has been making it for years for family events, holidays, and potlucks. While the original recipe called for a German chocolate cake mix, you can use whatever you like. In our family, we much prefer a one-bowl homemade chocolate cake recipe that was in an old Betty Crocker cookbook. Nothing beats the flavor of homemade!
This cake can easily be made a day or two ahead and kept in the refrigerator. When I have had a few leftover pieces, I have also frozen it with great results, icing and all!
- 1 box German chocolate cake mix or your favorite chocolate cake recipe
- 2 (8 ounce) packages cream cheese, softened
- 4 eggs
- 1 1/2 cups sugar
Prepare cake mix or recipe according to directions.
Pour 1/2 of the batter into a greased 9×13 inch pan. Reserve other half.
In separate bowl, beat cream cheese until smooth.
Add sugar and then eggs.
Pour cream cheese mixture over the cake batter.
Pour reserved cake batter on top of cream cheese mixture (do not stir).
Bake at 325 degrees for 1 hour 15 minutes or until mixture has set.
Cool and frost.
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1 stick butter
- 1 tablespoon vanilla
- 1 cup coconut
- 1 cup pecans, chopped
Combine everything except coconut and pecans into a saucepan.
Cook over medium heat until the mixture thickens.
Add coconut and pecans.
Cool and spread over a cooled cake.