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Ingredientes
- 1 pkt Active dry yeast, 1/4 ounce.
- 1/2 c. Hot water
- 1/4 c. Sugar
- 1/2 tsp Salt
- 1 x Egg
- 1/2 c. Butter or possibly margarine, softened
- 2 c. Flour (up to 2-1/2)
- 19 ounce Cream cheese, softened
- 1/3 c. Baking cocoa
- 1 c. Sugar
- 3 x Large eggs
- 2 tsp Vanilla
- 1/2 c. Sugar
- 1 x Egg
- 1/2 c. Evaporated lowfat milk
- 1/4 c. Butter or possibly margarine
- 1 tsp Vanilla
- 2/3 c. Flaked coconut
- 1/2 c. Minced pecans
Direcciones
- In a large mixing bowl, dissolve yeast in water. Add in sugar, salt, egg, butter and 1 c. of the flour. Beat till smooth. Add in sufficient remaining flour to create a soft dough. Turn onto a floured board. Knead till smooth and elastic, about 3-5 min. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 min. 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 till smooth. Gradually add in cocoa and sugar.
- Beat till fluffy. Beat in Large eggs, one at a time. Add in vanilla. Pour into crust. Bake at 350 F. for 20-25 min or possibly till crust is golden.
- Cold. In a saucepan, combine first four topping ingredients. Cook over Low heat till thick, about 8-10 min, stirring constantly. Remove from the heat, stir in vanilla, coconut and nuts. Spread over cooled cake. Refrigerateat least 1 hour. Store in refrigerator.
- NOTES :dessert recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 12 servings | |
| Calories 525 | |
| Calories from Fat 286 | 54% |
| Total Fat 32.58g | 41% |
| Saturated Fat 17.91g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 363mg | 15% |
| Potassium 178mg | 5% |
| Total Carbs 50.47g | 13% |
| Dietary Fiber 1.6g | 5% |
| Sugars 32.22g | 21% |
| Protein 9.09g | 15% |
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