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Chocolate Cream Coffeecake




Source of Recipe


unknown


List of Ingredients




Dough
2 packages FLEISCHMANN's Active Dry Yeast
1/2 cup warm water, 100-110 degrees
1 cup milk
1/2 cup margarine
1/2 cup sugar
1 teaspoon salt
1/2 cup unsweetened cocoa
4 cups all-purpose flour
2 eggs
1 cup White Flour
Vegetable oil to coat a large bowl and three 9-inch pie tins
Filling
1 (8-ounce) package cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 egg, beaten
Glaze
1 cup confectioners' sugar
7 teaspoons milk
1/4 teaspoon vanilla extract
1/4 cup sliced almonds


Recipe



In a small bowl, add yeast to warm water; stir briefly. Let stand 10 minutes.
In a large measuring cup or medium-sized saucepan, combine milk, margarine,
sugar and salt. Heat 1 1/2 minutes in a microwave or 4 minutes in a saucepan
to 135 degrees. Stir in cocoa and 1 cup of all-purpose flour and mix well.
Add 2 eggs and the yeast mixture. Add 3 cups Naturally White Flour and the
White Flour to make a soft dough. Turn out dough onto a lightly floured
surface. Knead until smooth and satiny, 10 minutes by hand or 4 minutes in an
electric mixer or food processor fitted with a dough hook.
Put dough in an oiled bowl, turning once to coat thoroughly. Cover with a
damp towel and let rise in a warm draft-free place until doubled, about 1
hour. While dough is rising, combine cream cheese, sugar, vanilla and egg in
a medium-sized mixing bowl. Mix until well blended. Refrigerate until ready
to use. Roll out dough onto a lightly floured surface. Divide into 3 equal
portions and let rest for 10 minutes. Roll each portion into a circle 12
inches in diameter. Place a circle of dough in each prepared pie tin. Spread
1/3 cream cheese filling in the bottom of each circle. Cut the dough that
hangs over the edge of tin at 1-inch intervals. Fold one piece over the
first, continuing around the circle until all pieces are overlapped and
folded over the filling. Do not cover. Let rise in a warm, draft-free place
until doubled, about 40 minutes. Preheat oven to 350 degrees. Bake for 25
minutes. In a small mixing bowl, blend confectioners' sugar, milk and
vanilla to make glaze. When coffee cakes have cooled, drizzle with glaze and
sprinkle with sliced almonds.