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. OPPOSITEPIECE.8.SPRINKLE BUTTER STREUSEL ON TOP OF THE COFFEE CAKE AND PLACE ON ANUNGREASED COOKIE SHEET. COVER WITH A DAMP TOWEL AND LET RISE IN A WARMPLACE UNTIL IT HAS DOUBLED, ABOUT 1 HOUR. ( DOUGH IS DOUBLED WHEN ONEFINGER PRESSEDINTO DOUGH LEAVES A DENT. ) PLACE INTO THE OVEN AND BAKEFOR 15 MINUTES OR UNTIL GOLDEN BROWN. LET IT COOL ON THE PAN. ONCE IT HASCOOLED, COVER THE ENTIRE COFFEE CAKE WITH WARM BUTTERSCOTCH ROLL ICING. ( RECIPE FOUND ON PAGE 279 )MAKES 3 TO 4 COFFEE CAKES.BUTTER STREUSELCOMBINE MARGARINE, SUGAR, HONEY, VANILLA, AND SALT IN A LARGE BOWL ANDMIX WELL.ADD FLOUR AND MIX TO A DAMP CRUMBLE.67'