Frosted Polka Dot Coffee Cake
|Warm water||1⁄4 Cup (4 tbs)|
|Yeast||1⁄4 Ounce (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Mashed potatoes||1⁄2 Cup (8 tbs) (Lukewarm)|
|Softened margarine||1⁄4 Cup (4 tbs), softened|
|Egg||1 , well beaten|
|Biscuit mix||2 3⁄4 Cup (44 tbs)|
|Jam||2⁄3 Cup (10.67 tbs)|
|Confectioners sugar||1⁄3 Cup (5.33 tbs)|
|Hot water||1 Teaspoon|
Pour the warm water into a large, warm bowl.
Add the yeast and stir until dissolved.
Add the sugar, potatoes, margarine, cinnamon, salt and egg and blend well.
Add half the biscuit mix and mix.
Add remaining biscuit mix and mix well.
Press into a greased 9-inch square pan.
Cover and let rise in a warm place, free from draft, for 45 minutes or until doubled in bulk.
Make depressions with handle of a wooden spoon at 1 to 2-inch intervals and fill depressions with jam.
Bake in 400-degree oven for about 20 minutes or until done.
Mix the confectioners' sugar, hot water and vanilla and drizzle over coffee cake.
Marmalade or preserves may be substituted for jam.