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Print this Recipe    Coffee 53

Caramel Coffee Cake

6 oz package caramels (about 21)
1/4 cup water
2 cups sifted flour
1/2 teaspoon salt
3 tablespoons sugar
1/3 cup shortening
1 egg plus milk to make 3/4 cup
1/2 cup pecan halves

Place caramels and water in saucepan. Switch to warm heat for 15
minutes. Stir well to blend. Sift dry ingredients together. Cut
in shortening. Stir in egg and milk mixture. Beat vigorously, but
briefly. (Batter will be stiff.) Place pecan halves in the bottom
of a greased 5 cup ring mold. Drizzle caramel over top. Cut through
batter to marble caramel. Bake in 400 oven for 25 minutes. Loosen
cake around edge of pan with knife, then turn on plate. Let cool
a few minutes, then serve warm with butter. Makes 6 servings.

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