GERMAN CHOCOLATE CHEESECAKE SQUARES

Ingredients

1 package active dry yeast
1/2 cup warm water
2 to 2 1/2 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 egg
1/2 cup margarine, softened
2 (8-ounce) packages, plus 1 (3-ounce) package cream cheese, softened
1 cup sugar
1/3 cup cocoa
3 eggs
2 teaspoons vanilla
COCONUT-PECAN TOPPING:
1/2 cup sugar
1 egg
1/2 cup evaporated milk
1/4 cup margarine
2/3 cup flaked coconut
1/2 cup chopped pecans
1 teaspoon vanilla

Preparation

In large bowl, dissolve yeast in warm water. Add 1 cup flour, 1/4 cup sugar, salt, egg and margarine, stirring 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.

Preheat oven to 350 degrees. Grease jelly roll pan. Press dough in bottom and up sides of pan. Beat cream cheese well. Gradually beat in sugar and cocoa until fluffy. Beat in 3 eggs (one at a time) and vanilla. Pour into crust. Bake until crust is golden brown and center is set, about 25 minutes. Cool. Spread with coconut-pecan topping. Refrigerate at least 1 hour or until chilled and firm. Cut into 2-inch squares. Keep refrigerated. Yield: 3 dozen squares.

For Topping: Heat sugar, egg, milk, and margarine in saucepan over medium-low heat, stirring constantly until thick. Remove from heat; stir in remaining ingredients, cool.