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Chocolate-Raspberry Meringue Coffee Cake



      1 c  butter

    1/4 c  milk

    1/4 c  sour cream

  2 1/3 c  flour

      2 T  sugar

      4 pk active dry yeast

      3 ea egg yolks,room temperature


      3 ea egg whites,room temperature

      1 c  sugar

    3/4 c  raspberry pastry filling

      1 t  cinnamon

      1 c  saco semi-sweet chocolate chips

    1/2 c  walnuts (or pecans)

           **streusel topping**

    1/4 c  butter

    1/2 c  sugar

    1/2 c  flour

    1/2 c  walnuts (or pecans)

To make dough, melt butter with the milk and sour cream in a small

saucepan.  Cool to 115 to 120.  Stir the flour and sugar together in a

large bowl.  Sprinkle in the yeast.  Make a well in the center and stir

in the egg yolks.  Stir in the butter mixture until well blended.

Place a piece of plastic wrap directly over top and cover with a damp

cloth.  Refrigerate 24 to 48 hours.  Remove dough from refrigerator and

leave at room temperature until soft enough to roll, but still very



Meanwhile, make the filling by beating the egg whites in a mixing bowl

until soft peaks form.  Gradually beat in the sugar, 2 tablespoons at a

time, until the whites are stiff, smooth, and shiny.  Divide the dough

in half and roll one half on a lightly floured surface into a 12" x 18"

rectangle.  Spread half the meringue over the dough, leaving a 1"

border.  Spread half the raspberry filling over meringue.  Sprinkle

with half the cinnamon, chocolate chips, and nuts.  Roll up jelly roll

fashion.  Repeat with other half of dough.  Grease and flour a 12 cup

angel food cake pan.


Place one roll around bottom of the pan.  Top with second roll,placing

ends facing each other.  Cover with waxed paper and damp towel; et rise

in warm place for 2 to 3 hours, until double.


To make streusel, combine butter, sugar, flour, and nuts with a pastry

blender until crumbly.  Sprinkle over top of cake.  Cover and let rise

1 additional hour.  Preheat oven to 350.  Bake 40 to 50 minutes until

top is browned and cracked.


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