Easy Fruit Coffee Cake

DIRECTIONS	INGREDIENTS	For 10-inch coffee cake	For 15-inch coffee cake
1. Mix in bowl, then cool to lukewarm	PET MILK	¼ cup	6 tablesp.
1. Mix in bowl, then cool to lukewarm	boiling WATER	¼ cup	6 tablesp.
2. Stir in	crumbled YEAST CAKE	⅔ cake	1 cake
2. Stir in	SUGAR	2 teasp.	1 tablesp.
3. When yeast is dissolved, stir in about ½ cup at a time	BISCUIT MIX	1⅔ cups	2½ cups
4. Turn out on lightly floured board. Knead with the hands 40 times.
5. Roll into a sheet measuring about		10 × 10 in.	10 × 15 in.
6. Spread with	soft BUTTER	2 teasp.	1 tablesp.
7. Sprinkle with mixture of	seedless RAISINS	⅓ cup	½ cup
	finely cut NUTS	3 tablesp.	¼ cup
	SUGAR	3 tablesp.	¼ cup
	CINNAMON	¾ teasp.	1 teasp.

8. Roll up like jelly roll. Start at one of the 15-inch sides for the large roll.

9. Put into greased shallow baking pan.

10. Cut gashes about 1-inch deep along both sides and about 1-inch apart. Cover with cloth wrung out of hot water. Let rise until doubled in size. Bake on center shelf of moderate oven (375° F.) about 25 minutes, or until brown. While warm spread with Pet Glaze (see index).

Note: You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specialty adjusted recipe, stating altitude at which you live and name of recipe.