Directions (continued)

• moistened. Add the eggs, orange peel and extract; beat until smooth.
• Stir in enough remaining flour to form a soft dough.
• Turn onto a lightly floured surface; knead until smooth and elastic,
• about 6-8 minutes. Place in a greased bowl, turning once to grease
• top. Cover and let rise in a warm place until doubled, about 1-1/2
• hours.
• In a small bowl, beat cream cheese and sugar until smooth. Add
• chocolate, 1 egg and vanilla. Beat until blended; set aside.
• Punch dough down. Turn onto a lightly floured surface; divide into
• eight portions. Roll each portion into a 12-in. x 7-in. rectangle.
• Spread about 1/4 cup filling to within 1/2 in. of edges.
• Roll up jelly-roll style, starting with a long side; pinch seams and
• tuck edges under. Place seam side down on greased baking sheets;
• pinch ends together to form a ring.
• With kitchen scissors, cut from outside edge two-thirds of the way
• toward center of ring at 2-in. intervals. Separate strips slightly
• and twist so filling shows. Cover and let rise until doubled, about
• 30 minutes. Beat remaining eggs; brush over coffee cakes.
• Bake at 375° for 15-18 minutes or until golden brown. Remove from
• pans to wire racks to cool. Combine icing ingredients until smooth;
• drizzle over coffee cakes. Yield: 8 coffee cakes (6 slices each).