| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | German | Cheesecakes, Bars and sq | 36 | Servings |
INGREDIENTS
| 1 | pk | Active dry yeast, 1/4 oz. |
| 1/2 | c | Warm water |
| 1/4 | c | Sugar |
| 1/2 | ts | Salt |
| 1 | Egg | |
| 1/2 | c | Butter or margarine, softened |
| 2 | c | Flour (up to 2-1/2) |
| 19 | oz | Cream cheese, softened |
| 1/3 | c | Baking cocoa |
| 1 | c | Sugar |
| 3 | Eggs | |
| 2 | ts | Vanilla |
| 1/2 | c | Sugar |
| 1 | Egg | |
| 1/2 | c | Evaporated milk |
| 1/4 | c | Butter or margarine |
| 1 | ts | Vanilla |
| 2/3 | c | Flaked coconut |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
FILLING TOPPING In a large mixing bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of the flour. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board. Knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes. Punch dough down. Press into the bottom and up the sides of a greased 15x10x1" baking pan. In a large mixing bowl, beat cream cheese until smooth. Gradually add cocoa and sugar. Beat until fluffy. Beat in eggs, one at a time. Add vanilla. Pour into crust. Bake at 350 F. for 20-25 minutes or until crust is golden brown. Cool. In a saucepan, combine first four topping ingredients. Cook over Low heat until thick, about 8-10 minutes, stirring constantly. Remove from the heat, stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in refrigerator. NOTES : Submitted by: Jerry Minerich of Westminster, Co. His favorite dessert recipe. Recipe by: Taste of Home Magazine, April '95/Bob b1744 Posted to MC-Recipe Digest V1 #646 by Veronica Betancourt <VBETANCOUR@novell.com> on Jun 17, 1997
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