German Chocolate Cheesecake (Print Version)

# Ingredients:

→ Cake Base

01 - 1 cup buttermilk

02 - 1/2 cup vegetable oil

03 - 1 teaspoon vanilla extract

04 - 1 package white cake mix

05 - 4 large egg whites

→ Cheesecake Filling

06 - 2 large eggs

07 - 1/2 cup granulated sugar

08 - 16 oz cream cheese, softened

09 - 1 teaspoon vanilla extract

→ Icing

10 - 1/4 cup heavy cream

11 - 3 cups powdered sugar

12 - 1 teaspoon vanilla extract

13 - 1/2 cup unsalted butter, softened

→ Toppings

14 - 1/2 cup chopped pecans

15 - 1/2 cup shredded sweetened coconut

# Instructions:

01 - Set your oven to 350°F. Combine the cake mix with buttermilk, eggs, oil, and vanilla. Stir until smooth and spread the mix evenly into two greased 9-inch pans.

02 - Bake for about 25-30 minutes or until done. Make sure the layers are completely cool before moving forward.

03 - Blend cream cheese and sugar together, then toss in eggs and vanilla. Pour it into an 8-inch pan and bake at 325°F for 40-45 minutes. Once done, cool until it's not warm anymore.

04 - Cream the butter until it’s fluffy. Slowly add powdered sugar and cream, then mix in the vanilla until smooth.

05 - Layer one of the cakes on the bottom. Add the cheesecake layer on top, then finish with the last cake on top. Frost everything and scatter the pecans and coconut over it.

# Notes:

01 - It’s easier to cut after it’s been chilled.

02 - You can prep it 1-2 days ahead.

03 - Let it sit overnight for an even better taste.

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