Tunnel of caramel coffee cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Evaporated milk |
| ¾ | cup | Sugar |
| ½ | teaspoon | Salt |
| ½ | cup | Butter |
| 2 | Eggs; beaten | |
| 5 | cups | (scant) flour |
| 2 | packs | Yeast |
| ½ | cup | Warm water |
| ½ | pounds | Margarine |
| 1 | cup | Brown sugar |
Directions
FILLING
Mix first four ingredients with mixer; add beaten eggs & 2 cups flour, beating until smooth. Sprinkle yeast over water & stir; add to batter with 1 cup flour. Beat 3 minutes. Add remaining flour, beating until smooth. Let rise until doubled; knead dough & roll into rectangle. Brush with melted butter & spread with brown sugar filling. Roll up & place roll, open end down, in greased 10-inch tube pan. Join ends & seal. Cover; let rise in a warm place for 2 hours. Bake 40-45 minutes at 350.
MRS W.A. (JO) ANDERSON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .