1 pk Active dry yeast — 1/4 oz Oz
1/2 c Warm water 1/3 c Cocoa — baking
1/4 c Sugar 1 c Sugar
1/2 ts Salt 3 ea Eggs
1 ea Egg 2 ts Vanilla extract
1/2 c Butter or margarine — Topping:
Softened 1/2 c Sugar
2 c All-purpose flour — to 2 1 ea Egg
1/2 Cups 1/2 c Evaporated milk
Filling: 1/4 c Butter or margarine
2 pk Cream cheese — softened 8 1 ts Vanilla extract
oz Each 2/3 c Coconut flakes
1 pk Cream cheese — softened 3 1/2 c Pecans — chopped
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, egg,
butter and 1 cup of 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 to 5 min. 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 15
x10 x1 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. Add vanilla. Pour into crust. Bake at 350
deg. for 20 to 25 min. or until crust is golden brown; cool. In a
saucepan combine first four topping ingredients; cook over low heat
until thick, about 8 to 10 min. stirring constantly. Remove from the
heat; stir in vanilla, coconut and nuts. Spread over cooled cake.
Chill at least 1 hour. Store inthe refrigerator. Yield: 3 dozens.
Yields
36 servings