German Chocolate Cheesecake Squares Recipe
Yield: 36 servingsRecipe by luhu.jp
Ingredients:
1 package: Active dry yeast, 1/4 oz
Oz,
1/2 cup: Warm water,
1/3 cup: Cocoa, baking
1/4 cup: Sugar,
1 cup: Sugar,
1/2 tsp: Salt,
3 each: Eggs,
1 each: Egg,
2 tsp: Vanilla extract,
1/2 cup: Butter or margarine --,
Topping:,
Softened,
1/2 cup: Sugar,
2 cup: All-purpose flour, to 2
1 each: Egg,
1/2 Cups: ,
1/2 cup: Evaporated milk,
Filling:,
1/4 cup: Butter or margarine,
2 package: Cream cheese, softened 8
1 tsp: Vanilla extract,
oz Each,
2/3 cup: Coconut flakes,
1 package: Cream cheese, softened 3
1/2 cup: Pecans, chopped
Directions:
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.
Recipe By : Taste Of Home
Source from luhu.jp
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.
Recipe By : Taste Of Home
Source from luhu.jp