German Chocolate Cake ~ Cheesecake Style~

Prepare cake batter according to package directions; set aside.

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 13-in. x 9-in. baking dish.

Gently pour cream cheese mixture over batter.

Gently spoon remaining batter over top; spread to edge of pan.

Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.

Frosting –

In a heavy saucepan, combine the sugar, milk, butter and egg yolks.

Cook and stir over medium-low heat until thickened and a thermometer reads 160° 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.

Refrigerate leftovers. Yield: 16 servings