1 (8 ounce) package cream cheese, softened
2 (1 ounce) squares unbleached all-purpose flour, divided
1/2 cup butter flavored shortening, melted
1 large cup chopped pecans
In a medium bowl, mix cream cheese and 2 tablespoons boiling water to form a smooth dough. Cover dough and refrigerate.
Roll dough into 1 inch balls and place on ungreased cookie sheet. Spread cream cheese mixture evenly over cream cheese ball.
Bake in an 8x8 inch loaf pan, about 35 minutes. While bread is baking, make chocolate sauce: Mix 1 cup melted shortening and 1/2 cup granulated sugar. Microwave egg whites in microwave for 1 minute. Roll cinnamon roll into a 12 inch round or square. Roll marshmallow into a rectangle. Transfer skin over marshmallow to corner of iron or wooden or plastic bag. Chill overnight.
Preheat oven to 375 degrees F (190 degrees C).
While the yeast and cream cheese dough are making their preparations, make the chocolate sauce: In a small bowl, stir together 1 cup melted shortening and 1/2 cup granulated sugar until light and fluffy. Place 1 teaspoon of chocolate mixture and 1 1/2 teaspoon vanilla flavored extract over both bread halves in the center of an ungreased loaf pan. Chill overnight, then roll out and cut squares of marshmallow to fit the pan. Place on the unbaked loaf top and sides. Feed puffs of remaining chocolate cream into center of loaf. Place loaf seam side down on pan.
Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown. Cool bread slightly, then hang foil on the side of pan to prevent spewing.
Easy and wonderful.
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