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Foodgeek: |
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Rating: |
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Servings: |
36 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Crust:
1 pkg. (1/4 oz.) active dry yeast
1/2 cup warm water
1/4 cup sugar
1/2 tsp. salt
1 egg
1/2 cup butter or margarine, softened
2-1/2 cups all-purpose flour
Filling:
19 oz. cream cheese, softened
1/3 cup baking cocoa
1 cup sugar
3 eggs
2 tsp. vanilla
Topping:
1/2 cup sugar
1 egg
1/2 cup evaporated milk
1/4 cup butter or margarine
1 tsp. vanilla
2/3 cup flaked coconut
1/2 cup pecans, chopped
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Directions:
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Crust:
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.
Filling:
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.
Topping:
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.
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My favorite dessert recipe, from Taste of Home Magazine, April '95.
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