Paula Deen - Get Cookin'

I love cooking & baking especially when it comes to desserts. I made this German Chocolate Cheesecake this past  "Mothers Days" .  We spent Mothers Day with a group of friends. I  know that special day is designated to spend with our own mothers. But in my circle of friends all of our mothers live out of state, so that makes it a bit hard. Instead of letting this day go un noticed we celebrated the day together with our own families. All of us are mothers ourselves so we all got together.  My friends are really part of my exstended family and loved ones, so I love cooking and baking for them. I made this wonderful German Chocolate Cheesecake to take to our get together. Everyone loves for me to bring a knock out dessert. This cake was over the top great and deadly all at the same time. I really enjoy cooking for others especially friends and family, I love seeing there faces light up when i walk through that door with something yummy. It is so much fun to share good times and good food together. You see special days and events are always about the food for me. I mean first off I love spending that time with friends and family just being together. But it is always so much fun to sit and decide on what great dishes I can bring for everyone to enjoy. We had a great Mothers day together and the cake was a hit, but then I knew it would be.

Cake Ingredients:

1 package (18-1/4 ounces) German Chocolate cake mix

CREAM CHEESE FILLING:

2 packages (8 ounces each) cream cheese, softened

1-1/2 cups granulated sugar

4 eggs, lightly beaten

FROSTING:

1 cup granulated sugar

1 cup evaporated milk

1/2 cup butter, cubed (not margarine)

3 egg yolks, lightly beaten

1 teaspoon vanilla extract

2-1/2 cups flaked coconut

1-1/2 cup chopped pecans

DIRECTIONS:

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. For 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