Heat oven to 350 degrees. After baking, keep refrigerated.

1 pkg. dry yeast
1/2 c. warm water (110 degrees)
2 1/4 c. flour
1/4 c. sugar
1/2 tsp. salt
1 egg
1/2 c. soft butter
2 pkgs. (8 oz. each) plus 1 (3 oz.) pkg. softened cream cheese
1 c. sugar
1/3 c. cocoa
3 eggs (room temp.)
2 tsp. vanilla
Coconut-Pecan Topping (recipe below)

In a large bowl dissolve yeast in warm water. Stir in 1 cup flour, 1/4 cup sugar and 1/2 teaspoon salt, 1 egg and the butter 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 stand 20 minutes. Grease jelly roll pan 15 1/2 x 10 1/2 x 1 inch. Press dough in bottom and sides of pan.

Beat cream cheese in large bowl on medium speed. Gradually beat 1 cup sugar and cocoa until fluffy. Beat in eggs one at a time. Add vanilla. Scrape bowl occasionally. Pour onto crust. Bake until crust is golden brown and center is soft, about 25 minutes. Cool. Spread with Coconut-Pecan Topping. Chill about 1-2 hours. Cut in squares. Makes about 3 dozen.

Shady Oaks Elem.