1 pkg. German chocolate cake mix
2 (8 oz.) pkg. cream cheese
4 eggs (reserve 3 yolks)
1 1/2 c. sugar

FROSTING:

1 c. Milnot
1 c. sugar
1/2 c. butter
3 egg yolks, reserved from cake
1 tsp. vanilla
1 c. coconut
1 c. chopped nuts

Prepare cake mix according to package. Pour 1/2 batter in a greased 9 x 13 inch pan. Reserve other 1/2 of batter. In separate bowl whip cream cheese, eggs, and sugar; pour over cake. Top with reserved batter. Bake at 325 degrees for 1 1/4 to 1 1/2 hours. Cool and frost.

FROSTING: Combine all ingredients; cook on pan over medium heat until thick. Cool then spread over cooled cake. Keep cake refrigerated.