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White German Chocolate Cake with Cheesecake Center

White German Chocolate Cake with Cheesecake Center
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Indulge in the delightful experience of a White German Chocolate Cake with Cheesecake Center—a dessert that artfully combines layers of moist white chocolate cake and a creamy cheesecake surprise. Perfect for any celebration, this show-stopping cake is not only a feast for the eyes but also a taste sensation that will leave your guests asking for more. The luscious coconut pecan frosting adds the finishing touch, making every slice a sweet escape into decadence. Whether you’re celebrating a birthday, hosting a family gathering, or simply treating yourself, this cake promises to elevate any occasion.

Ingredients

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  • 2 (8 oz) blocks cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream
  • 1 tbsp all-purpose flour
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 8 oz white German chocolate (or white chocolate), melted and cooled
  • 1 cup buttermilk
  • 1/2 cup unsalted butter
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks, lightly beaten
  • 1 tsp vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • 4 oz white chocolate, melted

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line with parchment paper.
  2. In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and mix well. Incorporate eggs one at a time, then stir in vanilla, sour cream, and flour. Pour into the prepared pan and bake for 40–45 minutes until just set. Cool completely before refrigeration.
  3. For the cake, preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  4. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time followed by vanilla and melted white chocolate. Alternate adding dry ingredients with buttermilk until just combined. Divide batter between pans and bake for 25–30 minutes until golden brown.
  5. To prepare frosting, combine butter, evaporated milk, sugar, and egg yolks in a saucepan over medium heat. Stir constantly until thickened (10–12 minutes). Remove from heat; mix in vanilla extract, coconut, chopped pecans, and melted white chocolate.
  6. Assemble by layering the first cake on a serving plate; top with chilled cheesecake layer followed by the second cake layer. Frost generously with coconut pecan frosting.

Nutrition

Find it online: https://quickfoodjournal.com/white-german-chocolate-cake-with-cheesecake-center/