b'S5.CUT THE LOG DOWN 6.SPREAD OPEN THETHE MIDDLE, GOING ONLY CUTPORTIONSOTHATHALF WAY THROUGH IT. THE LAYERS OF FILLINGCUT LEAVING 2 INCHES ARE SHOWING.ONEACHENDUNCUT.AFTERCUTTING,PULLTHELOGOUTTOTHESIDES.7.PLACE THE COFFEE CAKE ON APARCHMENT PAPER LINED COOKIE SHEET. COVERWITH A TOWEL AND LET RISE IN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT 1HOUR. ( DOUGH IS DOUBLED WHEN ONE FINGER PRESSEDINTO DOUGH LEAVES ADENT. ) PLACE INTO THE OVEN AND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN.LET IT COOL ON THE PAN. ONCE IT HAS COOLED THEN COVER THE ENTIRE COFFEE CAKEWITH WARM BUTTERSCOTCH ROLL ICING. ( RECIPE FOUND ON PAGE 279 )MAKES 3 TO 4 COFFEE CAKES.59'