Recipe - German Chocolate Cheesecake Squares

1 pack Active dry yeast, One fourth oz.
One half cup Warm water
One fourth cup Sugar
One half teaspoon Salt
1 Egg
One half cup Butter or margarine,
softened
2 cup Flour (up to 21/2)

FILLING
19 ounce Cream cheese, softened
1/3 cup Baking cocoa
1 cup Sugar
3 Eggs
2 teaspoon Vanilla

TOPPING
One half cup Sugar
1 Egg
One half cup Evaporated milk
One fourth cup Butter or margarine
1 teaspoon Vanilla
2/3 cup Flaked coconut
One half cup Chopped pecans

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 35 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 2025 minutes or until crust is golden brown.
Cool. In a saucepan, combine first four topping ingredients. Cook over Low
heat until thick, about 810 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 MCRecipe
Digest V1 #646 by Veronica Betancourt VBETANCOUR@novell.com on Jun 17,
1997