October 2016 Newsletter

WHEN DESPERATION
Became Hope

October Newsletter 2016
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German Chocolate Cheesecake Recipe

From Taste of Home

INGREDIENTS

      • 1 (18 1/4 ounce) packages 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 9×13 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.