German Chocolate Cheese Cake Cake
Ingredients: German Chocolate Cake
Ingredients: Cream Cheese Filling
Ingredients: Coconut Pecan Icing
Directions: German Chocolate Cake
Preheat panggangan to 325 degrees F. Make according to package directions. Set aside.
Directions: Cream Cheese Filling
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 and floured 13 x 9 inch baking dish. Gently pour (or spoon, whichever is easier) over the half of batter being sure to go all the way to the edge of the pan.
Spoon remaining batter over top of the cream cheese mixture being sure to go all the way to the edge of the pan.
Bake at for 75 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 1 hour.
Directions: Coconut Pecan Icing
In a heavy saucepan, combine the sugar, milk, butter and egg yokes. Cook and stir over medium-low heat until thickened and a thermometer reads 160 degrees 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. And Enjoy
- 1 18.5 German Chocolate Cake Mix (including ingredients to prepare according to package directions)
Ingredients: Cream Cheese Filling
- 2 8 ounce packages cream cheese, softened
- 1 1/2 cups sugar
- 4 eggs, beaten
Ingredients: Coconut Pecan Icing
- 1 cup sugar
- 1 cup evaporated milk
- 1 cup butter, cubed
- 3 egg yokes, slightly beaten
- 1 teaspoon vanilla
- 1 1/2 cups coconut
- 1 1/2 cups, chopped pecans
Directions: German Chocolate Cake
Preheat panggangan to 325 degrees F. Make according to package directions. Set aside.
Directions: Cream Cheese Filling
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 and floured 13 x 9 inch baking dish. Gently pour (or spoon, whichever is easier) over the half of batter being sure to go all the way to the edge of the pan.
Spoon remaining batter over top of the cream cheese mixture being sure to go all the way to the edge of the pan.
Bake at for 75 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 1 hour.
Directions: Coconut Pecan Icing
In a heavy saucepan, combine the sugar, milk, butter and egg yokes. Cook and stir over medium-low heat until thickened and a thermometer reads 160 degrees 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. And Enjoy
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