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Title: Apricot Danish Coffee Cake
Yield: 8 Servings

Ingredients

      1 pk Betty Crocker Supermoist
           -white cake
      3    Eggs
  1 1/2 c  Sour cream
      1    16 ounces Ca Apricot
           -halves**
      1 tb Margarine
    1/2 c  Almonds; slivered
 
  --------------------***CREAM CHEESE FILLING---------------------------
           ******
      8 oz Cream cheese; softened
      2 tb Milk
 
  ------------------------------=***------------------------------------
 
  ----------------------------***GLAZE----------------------------------
           --
    2/3 c  Confectioner's sugar
      3 ts Water
           =***

Instructions

**Drain apricots. Heat oven to 350. Grease and flour jelly roll pan, 15
1/2x10 1/2x1". Prepare cream cheese filling and reserve. For cream cheese
filling: Beat cream cheese and milk on low speed until lightly fluffy;
about 1 minute. Measure out 1/2 cup of the cake mix (dry); reserve. Beat
eggs slightly with fork in medium bowl. Stir in sour cream. Mix in
remaining cake mix (batter will be thick and slightly lumpy). Spread in
pan. Make 15 shallow "wells" evenly spaced in batter with back of a spoon
(do not scrape bottom of the pan). Spoon about 1 tablespoon of the cream
cheese filling into each "well". Place 1 apricot half; cut side up, on each
spoonful of filling;press down slightly. Cut margarine into reserved 1/2
cup of cake mix until crumbly; stir in almonds. Sprinkle evenly over
mixture in pan. Bake 25 to 30 minutes or until toothpick inserted in cake
portion comes out clean. Cool about 15 minutes. Make glaze by mixing the
sugar and water until it is smooth. Drizzle the glaze over the cake.

By Beynong@AOL.COM on Jan 3, 1999, converted by MC_Buster.

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Per serving: 322 Calories (kcal); 27g Total Fat; (73% calories from fat);
7g Protein; 15g Carbohydrate; 121mg Cholesterol; 147mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat;
1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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