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Categories:
active dry yeast water sugar salt egg butter margarine flour cream cheese baking cocoa sugar eggs vanilla sugar egg milk butter margarine vanilla flaked coconut pecans
Viewed: 71 - Published at: 7 years agoIngredients
- 1 pkg. active dry yeast
- 1/2 cup warm water
- 1/4 cup sugar
- 1/2 tsp. salt
- 1 egg
- 1/2 cup butter
- margarine, softened
- 2 to 2-1/2 cups all-purpose flour
- 1-1/4 lb. cream cheese, softened
- 1/3 cup baking cocoa
- 1 cup sugar
- 3 eggs
- 2 tsp. vanilla
- 1/2 cup sugar
- 1 egg
- 1/2 cup evaporated milk
- 1/4 cup butter
- margarine
- 1 tsp. vanilla
- 2/3 cup flaked coconut
- 1/2 cup chopped pecans
Method
- 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-inch 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.
- Addvanilla.
- Pour into crust.
- Bake at 350F.
- 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.
