Recipe - Apricot Danish Coffee Cake

CREAM CHEESE FILLING
1 Pack Betty Crocker
Supermoist white cake mix
3 Eggs
1 One half cup Sour cream
1 cn (16 oz) apricot havles,
Drained
1 tablespoon Firm butter
One half cup Slivered almonds
GLAZE

Heat oven to 350. Grease & flour jelly roll pan, 15 1/2x 10 1/2x 1".
Prepare Cream Cheese Filling; reserve. Measure out One half 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 2530 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip