b'4. COVER THE TOP OF THE COFFEE CAKE WITH HONEY PECAN TOPPING. PLACE COFFEECAKE ONTO A PARCHMENT PAPER LINED COOKIE SHEET. COVER WITH A TOWEL ANDLET RISE IN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT 1 HOUR. ( DOUGH ISDOUBLED WHEN ONE FINGER PRESSED INTO THE DOUGH LEAVES A DENT ) PLACE INTOTHE OVEN AND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN. LET IT COOL ONTHE PAN. ONCE IT HAS COOLED, COVER THE ENTIRE COFFEE CAKE WITH STRINGS OFBUTTERSCOTCHROLL ICING. ( RECIPE FOUND ON PAGE 279 )MAKES 3 TO 4 COFFEE CAKES.HONEY PECAN FILLINGCOMBINE BUTTER, SALT, SHORTENING, BUTTER,BROWN SUGAR, AND HONEY, ANDBLEND ALL INGREDIENTS TOGETHER.ADDCAKEFLOURANDSMALLPIECEPECANSANDBLENDINTHOROUGHLY.HONEY PECAN TOPPINGCOMBINE SHORTENING, CINNAMON, HONEY, SALT, AND GRANULATED SUGAR TO ASAUCEPAN.HEATUPINGREDIENTS ENOUGHTOJUSTMELTTHEBUTTERANDSHORTENING. BLEND WELL.ADD EVAPORATED MILK AND TURN OFF HEAT LETTING THE INGREDIENTS COOL FOR5 MINUTES. ADD COCONUT AND PECANS AND BLEND TOGETHER. LETTHE TOPPINGCOOL BEFORE USING.25'