START AROUND 3-1/2 HOURS BEFORE SERVING OR EARLY IN DAY.

1. In large bowlful, combine yeast, boodle, mashed potato pulverization, saltiness,
and 1-1/2 cups flour. In 1-quart saucepan over medium oestrus, heat
1-1/3 cups water and 6 tablespoons margarine or butter (3/4 peg)
until very tender (120F to 130F). Margarine or butter does not need to
melting.

2. With mixer at low swiftness, gradually beat liquid into dry
ingredients; meter 2 transactions, occasionally scraping bowl with rubber
spatula. Beat in eggs and unexpended 2 cups flour to make a thick
dinge; continue whacking 2 proceedings.

3. Cover trough. Let batter rise in warm post (80F to 85F) until
twofold, most 1-1/4 hours) Stir down boodle; cover and let rise again
until almost double, around 1 minute.

4. Preheat oven to 350F. Soil 15-1/2" by 10-1/2" jelly-roll pan.
Stir down gelt, spread in pan.

5. In 1-quart saucepan over medium rut, heat brown boodle, cinnamon,
and 6 tablespoons margarine or butter (3/4 pin) until melted and
tranquil, stirring occasionally. With lightly floured fingerbreadth, make deep
indentations over entire surface of kale, spacing them most 1"
apart and pressing almost to bottom of pan. Pour brown sugar mixture
over dough and spread with spatula to cover evenly. Broil 20 to 25
minutes until coffee cake pulls away slightly from sides of pan and
brown sugar topping is foamy. Cool cake slightly on wire wrack.

6. In cup, stir confectioners' sugar and milk; drizzle over coffee
coat. Serve tender. Or, cool completely to serve ulterior. Makes 16
servings. Each serving: almost 260 calories, 10g fat, 27mg
cholesterol, 195mg na.

Recipe in December, 1990 "Good Housework". Typos by Jeff Pruett.