From Grandma’s Country Kitchen

GERMAN CHOCOLATE CHEESECAKE SQUARES

1 package Fleischmann’s active dry yeast

1/2 cup warm water (105 to 115)

2 to 2 1/2 cups Gold Medal all-purpose flour

1/4 cup sugar

1/2 teaspoon salt

1 egg

1/2 cup margarine or butter, softened

2 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened

1 cup sugar

1/3 cup Hershey’s cocoa

3 eggs

2 teaspoons vanilla

Coconut-Pecan Topping (below)

Dissolve yeast warm water in a large bowl. Stir in 1 cup flour, 1/4 sugar, the salt, 1 egg and the margarine vigorously until smooth. Add enough remaining flour to make dough easy to handle. Turn onto lightly floured surface; knead until smooth and elastic, 3 to 5 minutes. Cover; let rest 20 minutes. Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Press dough in bottom and up sides of pan.Beat cream cheese in large bowl on medium speed. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in 3 eggs, one at a time, and vanilla, scraping bowl occasionally. Pour into crust. Bake until crust is golden brown and center is set, about 25 minutes, cool. Spread with Coconut-Pecan Topping. Refrigerate until chilled and firm, at least 1 hour. Cut into about 2 inch squares. Refrigerate any remaining squares.

3 dozen squares.

*If using self-rising flour, omit salt.

Note: Unbleached flour can be used in this recipe.

COCONUT-PECAN TOPPING

1/2 cup sugar

1 egg

1/2 cup evaporated milk

1/4 cup margarine or butter

2/3 cup flaked coconut

1/2 cup chopped pecans

1 teaspoon vanilla

Heat sugar, egg, milk and margarine in 1 quart saucepan over medium-low heat, stirring constantly, until thick, about 12 minutes. Remove from heat, stir in remaining ingredients.

Enjoy!

Laurie Jackson

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