German Chocolate Cheesecake

325 degrees; 70 - 75 minutes
Prepare cake mix according to package directions; set aside. In a small bowl, cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a greased 9 x 13" baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325 degrees for 70 - 75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for one hour.

Frosting and Ingredients:
1 c. sugar, 1 c. evaporated milk, 1/2 c. butter, cubed, 3 egg yolks, lightly beaten, 1 tsp. vanilla, 2 1/2 c. flaked coconut, 1 1/2 cups chopped pecans.

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