Directions

• In a large 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 surface; knead until smooth and elastic, about
• 3-5 minutes. Place in a greased bowl, turning once to grease top.
• Cover and let rest for 20 minutes.
• Punch dough down. Press onto the bottom and up the sides of a greased
• 15-in. x 10-in. x 1-in. baking pan. In a large 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° for 20-25 minutes or until crust is golden brown;
• cool.
• In a saucepan, combine first four topping ingredients; cook over low
• heat until thick, about 8-10 minutes, stirring constantly. Remove
• from heat; stir in vanilla, coconut and nuts. Spread over cooled
• cake. Chill at least 1 hour. Store in the refrigerator. Yield: 3
• dozen.