b'Scratch Danish Dough ( recipe found on page 284 )Butterscotch Roll Icing ( recipe found on page 279 )PREPARE THE DANISH DOUGH.( RECIPE FOUND ON PAGE284 ) FOLLOW THE STEPS BELOW TO PREPARE THE RESTOF THE COFFEE CAKE. SWEETHEARTFILLINGPREHEAT OVEN TO 350 DEGREES.1 1/4CupCrushed1.ROLL OUT THE DOUGH ONTO A WELL FLOURED Toffee or WerthersOriginal flavoredSURFACE INTO A 12 x30 INCHRECTANGLE 3/4 INCH candy( crushed )THICK.2.SPREAD THE SWEETHEART FILLING ACROSS THE 1 CupSweetheart StreuselENTIRE DOUGH PIECE EXCEPT FOR THE LAST 1/2 INCH.3.ROLL THE DOUGH PIECE INTO A LOG, BRUSHING SWEETHEARTEXCESS FLOUR OFF THE DOUGH WHILE ROLLING. CUT STREUSELTHE ROLL INTO 10 INCH LOGS. 1/4 Cup Land -O- LakesMargarine1/2 CupBrown Sugar1/2 CupGranulated Sugar1/2 TeaspoonSalt1 CupAll-Purpose Flour4.FOLD THE LOG IN HALF. CUT BOTH TOP AND BOTTOMLOGS IN HALF FROM THE FOLDED END TO 2 INCHES FROMTHE CUTENDS.16'