Chocolate-Raspberry Meringue Coffee Cake

**dough**
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
**filling**
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 cold.

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.

Wisconsin State Fair
Chocolate-Toffee Crunch Cake

1/2 c butter, softened
1 1/2 c sugar
1 t vanilla
2 c all-purpose flour
1 1/2 t baking soda
1/2 t salt
1/2 t baking powder
1 1/4 c buttermilk (or sour milk)
3 eggs
3 oz unsweetened chocolate melted and cooled
6 chocolate covered english toffee, 1 3/8 oz bars
8 oz frozen non-dairy whipped dessert topping, thawed

Grease and flour two 9 X 1 -inch round baking pans (be sure pans area full 1 inches high); set aside. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
Add sugar and vanilla and bet until combined.
Add flour, baking soda, salt, and baking powder.
Add buttermilk or sour milk, eggs, and melted chocolate. Beat on low speed until combined; beat on high speed for 2 minutes.

Pour batter evenly into prepared pans. Bake in a 350 oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Meanwhile, unwrap toffee bars; set two of the bars aside. Chop the remaining bars.

For frosting, place dessert topping in a large bowl. Gently stir in the chopped candy. Fill and frost the cooled cake layers. Chop remaining candy; sprinkle over the top of the cake. Cover; refrigerate to store up to 24 hours. Makes 16 servings.