chocolate coffee cake

Hi,
I am looking for a recipe my husband saw in a farm magazine, It was called Chocolate coffee cake, It had fleshmans yeast, eagle brand and chocolate in it but he doesn't know what else and has lost the magazine, can anyone help me?

:-)

Chocolate-Walnut Coffee Cake Wreath

Yields: 1 coffee cake, about 16 slices
Prep Time: 40 minutes
Cook Time: About 30 minutes

Coffee Cake:

2 packages active dry yeast
1 teaspoon plus 1/2 cup granulated sugar
1/2 cup butter or margarine (1 stick), softened
1 large egg
1/2 teaspoon salt
About 3 1/4 cups all-purpose flour

Chocolate-Walnut Filling

3 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
3/4 cup low-fat sweetened condensed milk
1 cup walnuts, toasted and chopped

Icing

1 cup confectioners' sugar
2 tablespoons milk

Prepare Coffee Cake:
1. In cup, combine 1/2 cup warm water (105° to 115° F) with yeast and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes.

2. Meanwhile, in large bowl, with mixer at low speed, beat butter and remaining 1/2 cup granulated sugar until blended. Increase speed to high; beat until light and fluffy, about 2 minutes, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in egg until blended. Beat in yeast mixture, salt, and 1/2 cup flour (batter will look curdled) just until blended. With wooden spoon, stir in 2 1/2 cups flour until blended.

3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in enough of remaining 1/4 cup flour just to keep dough from sticking.

4. Shape dough into ball; place in greased large bowl, turning dough over to grease top. Cover bowl with plastic wrap and let rise in warm place (80° to 85° F) until doubled in volume, about 1 hour.

Meanwhile, prepare Chocolate-Walnut Filling:
5. In 1-quart saucepan, combine chocolates and condensed milk; heat over low heat until melted and smooth, stirring occasionally. Cool filling to room temperature. Stir in walnuts. Cover and refrigerate until ready to use.

6. Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. Meanwhile, grease large cookie sheet.

7. With floured rolling pin, roll dough into 18" by 12" rectangle. Spread filling over dough to within 1/2 inch of edges.

8. Starting at a long side, roll up dough jelly-roll fashion. Carefully lift roll and place, seam side down, on prepared cookie sheet. Shape roll into ring; press ends together to seal. With knife or kitchen shears, cut ring at 1 1/2-inch intervals, up to, but not completely through, inside dough edge. Gently pull and twist each cut piece to show filling. Dough will be soft, so use small metal spatula to help lift pieces. Cover and let rise in warm place until slightly risen, about 1 hour.

9. Meanwhile, preheat oven to 350° F. Bake coffee cake 30 to 35 minutes or until golden. Transfer coffee cake to wire rack to cool.

Prepare Icing:
10. In small bowl, with spoon, mix confectioners' sugar with milk until smooth. When coffee cake is cool, drizzle with icing.



Based on individual serving.

Calories: 335
Total Fat: 15 g
Saturated Fat: 6 g
Cholesterol: 32 mg
Sodium: 155 mg
Carbohydrates: 47 g
Protein: 6 g

Soure:Good Housekeeping

Sounds good holly!!
Anita