| 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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