GERMAN CHOC. CHEESE CAKE

1 Box Dunchan Hines German Chocolate Cake Mix make according to directions on box for 13 x 9 pan.
2 (8)oz. Boxes Cream Cheese
11/2 Cups Granulated Sugar
4 Eggs, lightly beaten

FROSTING:
1 Cup Granulated Sugar
1 Cup Evaporated Milk
1/2 Cup Butter, cubed do not use marg.
3 Egg Yolks, lightly beaten
1 Teaspoon Vanilla Extract
2 1/2 Cups Coconut
1 1/2 Cups 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 sprayed 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 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.