MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cream-Filled Cinnamon Coffee Cake
 Categories: Desserts, Cakes, Nuts, Dairy
      Yield: 12 servings

    1/2 c  Butter; softened
      1 c  Sugar
      2 lg Eggs; room temperature
      1 ts Vanilla extract
  1 1/2 c  A-P flour
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  Sour cream

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Sugar
    1/2 c  Pecans; chopped
      2 ts Ground cinnamon

MMMMM--------------------------FILLING-------------------------------
      1 tb Corn starch
    3/4 c  Milk
    1/4 c  Butter; softened
    1/4 c  Shortening
    1/2 c  Sugar
    1/2 ts Vanilla extract
           Caramel ice cream topping
           - (optional)

  In a large bowl, cream butter and sugar until light and fluffy, 5-7
  minutes. Add eggs, 1 at a time, beating well after each addition.
  Beat in vanilla. Combine the flour, baking soda, and salt; add to
  creamed mixture alternately with sour cream, beating just until
  combined.

  Pour into 2 greased and waxed paper-lined 9" round baking pans.
  Combine topping ingredients; sprinkle over batter. Lightly cut
  through with a knife to swirl.

  Bake @ 350°F/175°C until a toothpick inserted in the center comes
  out clean, 20-25 minutes. Cool for 10 minutes; remove from pans to
  wire racks to cool completely.

  For filling, in a small saucepan, combine corn starch and milk
  until smooth. Bring to a boil; cook and stir for 1-2 minutes or
  until thickened. Cover and refrigerate until chilled. In a small
  bowl, cream the butter, shortening, and sugar until light and
  fluffy, 5-7 minutes. Add vanilla and chilled milk mixture; beat on
  medium speed until smooth and creamy, about 10 minutes.

  Place 1 cake on a serving plate and spread with filling. Top with
  remaining cake. Store in the refrigerator. If desired, serve with
  caramel topping.

  Recipe by Arlene Wengerd, Millersburg, Ohio

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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