b'4. CUTTHE 5.TURN FILLING 6.PULL ONE HALF 7.PULL EACH ENDENTIRE LOG IN SIDE UP. OF THE LOG DOWNAROUND THE OTHERHALF. ANDTHEOTHER E N D O F T H EHALF UP. OPPOSITE PIECE TOFORMACIRCLE.8.SPREAD STICKY FINGER SMEAR ON TOP OF THE COFFEE CAKE AND PLACE ON AN UNGREASED COOKIE SHEET. COVER WITH A TOWEL AND LET RISE IN A WARM PLACEUNTIL IT HAS DOUBLED, ABOUT 1 HOUR. PLACE INTO THE OVEN AND BAKE FOR 15MINUTES OR UNTIL GOLDEN BROWN. LET IT COOL ON THE PAN. ONCE IT HAS COOLEDTHEN COVER THE ENTIRE COFFEE CAKE WITH WARM BUTTERSCOTCH ROLL ICING.( RECIPE FOUND ON PAGE 279 )MAKES 3 TO 4 COFFEE CAKES.STICKY FINGER SMEARCOMBINE WATER, HONEY, CORN SYRUP, SHORTENING, BROWN SUGAR, AND SMALLPIECE PECANS INTO A LARGE MIXING BOWL AND MIX UNTIL ALL INGREDIENTS AREWELL BLENDED. WHIP THE ENTIRE MIXTURE UNTIL FLUFFY.PECAN BROWN SUGAR FILLINGCOMBINE BROWN SUGAR AND SMALL PIECE PECAN TO A MIXING BOWL AND MIX UNTILWELL INCORPORATED.49'