Sue, it's the same sour cream coffee cake I use for many things: (Sour Cream Coffee Cake) 2 1/2 cups flour 3/4 + 1/4 cup sugar 3/4 cup butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sour cream 1 + 1 egg 1 teaspoon almond extract 8 oz. cream cheese (room temperature) Grease and flour (or spray with Pam) bottom and sides of a 9-inch spring form pan. Combine flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs; reserve 1 cup of mixture setting aside. To crumb mixture in bowl add baking powder, soda, salt, sour cream, 1 egg and almond extract blending well. Spread batter in pan. Combine cream cheese, 1/4 cup sugar, and 1 egg and poor over batter in pan. Sprinkle reserved 1 cup of crumb mixture over all. Bake at 350° 45 to 50 minutes or until cheese filling is set and cake is golden. Cool at least 15 minutes before removing sides of pan. warm or room temperature. : Follow the directions for the cake increasing baking powder to 1 teaspoon and divide among 12 to 14 muffin cups. Increase oven temperature to 375° and bake 20 to 25 minutes. Fruit Filled Coffee Cake 2 1/2 cup all purpose flour 3/4 cup granulated sugar 3/4 cup butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 egg; beaten 1 teaspoon vanilla 3/4 cup sour cream 1 can pie filling: cherry, apple, or blueberry Preheat oven to 350°. Spray or grease a spring-form pan. Combine flour and sugar then cut in butter until crumbly. Reserve 1 cup mixture for topping. Add baking powder, soda and salt to remainder. Combine egg, vanilla and sour cream and gently add to dry ingredients folding in until just moistened. Spread about two-thirds of batter over bottom of prepared pan pushing up the sides to form an indention for the pie filling. Spoon pie filling over batter, trying not to touch sides of pan. Drop remaining batter over filling and sprinkle with reserved crumb mixture. Bake 45 to 50 minutes cake test done. Cool to warm before removing sides of pan. Marilyn

ginger...thanks very much for the recipe. No, I don't think it is similar to the one I am trying to locate, but it certainly sounds delicious. One cup of rum in the filling!! LOL Sounds really delicious! :-)

German Sweet Chocolate Cake 1 package (4 oz.) Baker's German's Sweet Chocolate 1/2 cup boiling water 2 cups sugar 4 egg yolks 1 teaspoon vanilla 2 1/2 cups Swans Down Cake Flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butttermilk 4 egg whites, stiffly beaten *Coconut Pecan Frosting*: 1 cup evaporated milk 1 cup sugar 3 slightly beaten egg yolks 1/2 cup butter or margarine 1 teaspoon vanilla 1 1/3 cups Bakers Angel Flake Coconut 1 cup pecans Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into three 8- or 9-inch layer pans, lined on bottoms with paper. Bake at 350 for 30 to 40 minutes. Cool. Frost tops only. FOR FROSTING: Combine evaporated milk, sugar, slightly beaten yolks, butter (or margarine), and vanilla. Cook and stir over medium heat until thickened - about 12 minutes. Add the Baker's Angel Flake Coconut and cup of chopped pecans. Cool until thick enough to spread; beat occasionally. Makes 2 1/2 cups. Source: "from Baker's German Sweet Chocolate wraper" Spago's Chocolate Chiffon 1 1/2 cups granulated sugar 1 cup all\-purpose flour 3/4 cup unsweetened cocoa 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 4 eggs \-\- separated 2 egg whites 1/2 cup vegetable oil (SEE NOTE) 1/2 cup water 1 teaspoon vanilla extract NOTE: Recipe has been printed in various places with 3/4 cups of oil. Cake is softer but tends to sink in middle. Cake can also be made in a bundt pan. Position rack in center of oven and preheat oven to 350 degrees. Butter or coat with vegetable spray and line with parchment round one 9\-inch round cake pan. Dust with flour, tapping out any excess flour. Set aside. Sift together 1 cup sugar, the flour, cocoa, baking powder, baking soda and salt. Set aside. In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at hight speed. Turn speed to low and pour in the oil, water and vanilla. Gradually add the sifted ingredients, and when almost incorporated turn speed to medium and beat until well combined. Remove bowl from machine. In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise speed as peaks begin to form. Gradually pour in the remaining 1/2 cup sugar and whip until whites are shiny and firm but not stiff. (Soft peak stage) With a rubber spatula, fold 1/4 of the whites into the chocolate mixture, then scrape the choloate mixture back imto the whites, quickly folding until completely incorporated. Scrape into the prepared pan and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes. Cool on a rack. To remove, run a sharp knife around the inside of the pan to loosen cake. Invert onto rack. Place 9\-inch cardboard round on cake and invert cake onto round Serving Ideas : Basic for German Chocolate Cake

what a lovely idea, eileen! i think you live in a much more urban area than i and hope that you may have access to a specialty shop or two so you can pick and choose some of your goodies. if you see a brick-like package of either "jacobs" or "idee" coffe, buy it! wonderful stuff! i'd never heard of westphalian ham before we spent a couple of years in germany but it became a real hit with my husband. a few slices of that on a brotchen (hard roll) with some "gundelsheim" barrel pickles (which we can even find in our regular grocery and are very close to a pickle he used to buy there) and he's in heaven. proscuitto is very close if you can't find the ham... and that gundelsheim company also makes a sauerkraut that is like what we had there! and i'm sure your local liquor store could help you pick out a riseling (the grape was native to germany) or a nice gewürztraminer or liebfraumilch or others--that ought to be easy! we ate our way around the area and don't remember a bad meal--really. and i'd hate to disappoint you but... 2 of our VERY favorite taste treats were noodles with browned butter and little pots of some sort of pate/liver sausage spread that my neighbor made. i wish i knew what spices she used because that stuff really was outstanding! anyway, i'll be very interested in seeing what other responses you get! your idea really sounds like fun!