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Recipe Name: Apricot Danish Coffee Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 1

1 Pack Betty Crocker
Supermoist white cake mix
3 Eggs
1 1/2 Cup(s) Sour cream
1 16 oz apricot havles
1 Tablespoon(s) Firm butter
1/2 Cup(s) Slivered almonds
Heat oven to 350. Grease & flour jelly roll pan, 15 1/2x 10 1/2x 1".
Prepare Cream Cheese Filling; reserve. Measure out 1/2 cup of the dry
cake mix; reserve. Beat eggs slightly with fork in medium bowl. Stir
in sour cream. Mix in remaining cake mix (batter will be thick &
slightly lumpy). Spread in pan. Make 15 shallow wells evenly spaced in
batter with back of spoon (do not scrape bottom of pan). Spoon about 1
Tbls. filling into each well. Place 1 apricot half, cut side up, on
each spoonful of filling; press down slightly. Cut butter into
reserved cake mix until crumbly; stir in almonds. Sprinkle evenly over
mixture in pan. Bake 25-30 minutes or until toothpick inserted into
cake portion comes out clean. Cool about 15 minutes. Drizzle with
glaze. CREAM CHEESE FILLING 1 pack (8oz) softened cream cheese 2
Tbls. milk Beat cheese & milk together on low for 1 minute or until
fluffy. File

Nutrition (calculated from recipe ingredients)
Calories: 1468
Calories From Fat: 1143
Total Fat: 131.7g
Cholesterol: 767.9mg
Sodium: 1201mg
Potassium: 1852.5mg
Carbohydrates: 36.2g
Fiber: 15.7g
Sugar: 15g
Protein: 49.5g

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