b'5.CUT THE LOG DOWN 6.SPREAD OPEN THETHE MIDDLE, GOING ALL CUTPORTIONSOTHATTHEWAYTHROUGH THE LAYERS OF FILLINGLEAVING2INCHESON ARE SHOWING. SPREADEACH END UNCUT. AFTER THEM WIDE ENOUGH TOCUTTING, PULL CENTER FORM A CIRCLE.OF THE LOG OUT TO THESIDES.7.SPRINKLE PECAN HALVES ONTO THE COFFEE CAKE. PLACE THE COFFEE CAKEON APARCHMENT PAPER LINED COOKIE SHEET. COVER WITH A TOWEL AND LET RISEIN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT 1 HOUR. ( DOUGH IS DOUBLEDWHEN ONE FINGER PRESSEDINTO DOUGH LEAVES A DENT. ) PLACE INTO THE OVENAND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN. LET IT COOL ON THE PAN. ONCEIT HAS COOLED, COVER THE ENTIRE COFFEE CAKE WITH WARM BUTTERSCOTCH ROLLICING. ( RECIPE FOUND ON PAGE 279 )MAKES 3 TO 4 COFFEE CAKES.BUTTER PECAN DANISH RING FILLINGCOMBINE SUGAR, SALT, CINNAMON, AND SMALL PIECE PECANS IN A LARGE MIXINGBOWL. MIX WELL.ADD EGG AND VANILLA AND MIX UNTIL SMOOTH.ADD CHOCOLATE CAKE CRUMBS ( RECIPE FOUND ON PAGE 272 ) AND MILK AND MIXSMOOTH.19'