b'4.USING SCISSORS, CUT 9 LEAVES IN THE LOG ALTERNATING THE CUT PIECES TOTHE LEFT AND RIGHT, THEN PRESS THE DANISH RUFFLE TOPPING INTO THE TOP OFTHECUTCOFFEECAKE.BENDTHECOFFEECAKETOFORMASLIGHTCURVE.5.PLACE ONTO A COOKIE SHEET THAT IS COVERED WITH PARCHMENT PAPER.PLACEDANISH RUFFLE TOPPING ON TOP OF THE DOUGH PIECE AND BEND TO CREATE AHORSESHOE SHAPE.COVER WITH A DAMP TOWEL AND LET RISE IN A WARM PLACEUNTIL IT HAS DOUBLED, ABOUT 1 HOUR. ( DOUGH IS DOUBLED WHEN ONE FINGERPRESSED INTO DOUGH LEAVES A DENT ). PLACE INTO THE OVEN AND BAKE FOR 15MINUTES OR UNTIL GOLDEN BROWN. LET COOL ONPAN. ONCE IT HAS COOLED THENCOVER THE ENTIRE COFFEE CAKE WITH WARM BUTTERSCOTCH ROLL ICING. ( RECIPEFOUND ON PAGE 279 )MAKES3 TO 4 COFFEE CAKES.DANISH RUFFLE FILLINGCOMBINE EGG WHITE, MILK POWDER, MARGARINE, SMALL PIECE PECANS, BROWNSUGAR, VANILLA, GROUND ORANGES AND LEMONS, AND WHITE CAKE CRUMBS TO ALARGE MIXING BOWL AND MIX WELL.DANISH RUFFLE TOPPINGCOMBINE HONEY, MARGARINE, SMALL PIECE PECANS, BROWN SUGAR, AND GRANULATEDSUGARTOAMIXINGBOWLANDMIXUNTILWELLINCORPORATED.37'