German Chocolate Cheesecake - cooking recipe

Ingredients

1 (18 1/4 ounce) package 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

Preparation

Prepare cake batter according to package directions; set aside.
In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed, just until combined.
Pour half the cake batter into a greased 9x13 pan; gently pour cream cheese mixture over batter. Gently spoon remaining batter over top, spreading to edge of pan.
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.
FROSTING: Combine sugar, milk, butter, and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened.
Remove from heat, stir in vanilla and fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake.
Refrigerate leftovers.