German Chocolate CHeesecake Squares

The Cake

• 1  package dry yeast
• 1/2 cup warm water
• 2 cups all purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1 egg
• 1/2 cup butter, softened
• 2 (8-oz) packages cream cheese
• 1 (3 oz) package cream cheese
• 1 cup sugar
• 1/3 cup cocoa
• 3 eggs
• 2 tsp vanilla

I know this one looks difficult but it’s not.

First, put your warm water in a large mixing bowl, and dissolve the yeast in it.   Once the yeast is dissolved, stir in 1 cup flour, 1/4 cup sugar, salt, 1 egg, and the butter until smooth.  Add enough of the remaining flour to make the “dough” easy to work with.  Turn onto a lightly floured surface and knead until smooth and elastic.  Cover and let rest 20 minutes.

Meanwhile, preheat the oven to 350(f)

Grease a jelly roll pan and press dough into the bottom and up the sides to make a big “crust”.

In a bowl, beat the cream cheese and gradually beat in the 1 cup sugar.  Beat in the coca and work until its “fluffy”.  Beat in the 3 eggs one at a time, and then the vanilla.  Make sure to scrape the sides of the bowl. 

Pour this mix into your crust and bake abt 25 minutes or until crust is golden brown.  Remove from heat and cool.

While this is coming to room temp, make your topping…

The Topping

• 1/2 cup sugar
• 1 egg
• 1/2 cup evaporated milk
• 1/4 cup butter
• 2/3 cup flaked coconut
• 1/2 cup chopped pecans
• 1 tsp vanilla

In a medium sauce pan: heat sugar, milk, and butter over med-low heat.  Make sure to stir constantly, until it becomes thick. (10-12 minutes).   Remove from heat and stir in remaining ingredients.

Lather this ooey gooey goodness onto the top of your cake, and refrigerate at least an hour.

Yep.  You’re welcome. =D