Chatterbox coffee cake (1965)

Karo chatterbox coffee cake

What a treat for your bunch at Easter brunch — or any time! Try this light-hearted, melting good chatterbox coffee cake, and taste the delicious new flavor and appetizing new texture Karo adds to food.

chatterbox coffee cake

>> You might also like: Cranberry-Nut Coffee Cake (1974)

Chatterbox coffee cake recipe

Instructions

Prepare your favorite rolled biscuit dough using 4 cups flour or biscuit mix. Form the dough into 1-inch balls.

Mix 1 cup of sugar and 1 teaspoon of cinnamon; sprinkle 1/3 of the mixture on bottom of greased 9 or 10-inch solid tube pan. Add 1/2 cup chopped nuts to remaining sugar mixture.

Dip half the dough in 1/3 cup melted margarine; place on bottom of pan, just touching. Sprinkle with half the nut mixture. Repeat for the second layer.

Drizzle 1/3 cup Karo Crystal-Clear Syrup over dough. Bake in 350 F oven 1 hour. Remove from pan at once and invert. Drizzle 1/4 cup Karo over top.

Break into spicy “conversation pieces” and serve warm.

Chatterbox coffee cake recipe from 1965

Send this to a friend