Apricot Danish Coffee Cake

Ingredients: Cream Cheese Filling 1 Pack Betty Crocker Supermoist White Cake Mix 3 Eggs 1 1/2 Cups Sour Cream 1 Can (16 Oz) Apricot Havles, Drained 1 Tablespoon Firm Butter 1/2 Cups Slivered Almonds Glaze

Directions:

Heat oven to 350. Grease & flour jelly roll pan, 15 1/2x 10 1/2x 1". Prepare Cream Cheese Filling; reserve. Measure out 1/2 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 25-30 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