Note the yeast in the batter.........I have used raisins instead of currants......very good! ~~~~~~~~~~~ 1/3 Cup Butter 4 Granny Smith Apples 3/4 Cup Sugar 1 Teaspoon Lemon peel 1/2 Teaspoon Cinnamon 1/8 Teaspoon Mace 1/3 Cup Currants (or raisins) 2 1/2 Cups Flour 3 Tablespoons Sugar 1/2 Teaspoon Salt 1 Package Active dry yeast 3/4 Cup Water 1/3 Cup Butter 1 Egg 1 Teaspoon Lemon peel 3/4 Cup Chopped pecans 6 Tablespoons Flour 1/4 Cup Powdered/ Confectioner's sugar 3 Tablespoons Butter 1/4 Teaspoon Cinnamon ~~~~~~~~~~~~~~~~~ Melt butter in large skillet. Pare,core and slice apples to 1/2" pieces. Add apples to butter and cook, stirring, 8 minutes until tender. Then stir in sugar, peel, cinnamon, mace and currants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast. Set aside. In small saucepan, combine water and butter. Heat on low flame til melted and warm (NOT HOT......it will kill the yeast.) Gradually add to dry ingredients.....(flour-salt-sugar-yeast) Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remaining flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lenghtwise down center of the dough. Starting about 3/4" for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperature 10 minutes. Preheat oven to 375 F. Combine rest of ingredients for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool.

This recipe is straight from the actor's kitchen! The sour cream adds excellent flavor, and silkiness to the cake texture. ~~~~~~~~~~~~~~~~~~~~~ 2 cups Flour; sifted 1 Tablespoon Baking powder 1/2 teaspoon Baking soda 2 cups Sugar 1 large Egg 1/2 cup Unsalted butter; room temp 1 cup Sour cream 1/2 cup Water 2 teaspoon(s) Vanilla 1/2 cup Cocoa + 2 Tablespoon(s) 12 ounces Semi sweet chocolate chips ~~~~~~~~~~~~~~~~ Frosting: 6 ounces Semi sweet chocolate chips 3 Tablespoon(s) Strong coffee 3/4 cup Unsalted butter; soften Preheat oven to 350. Sift flour, baking powder and baking soda on waxed paper. Butter and flour two 9" cake pans. In large mixing bowl, beat sugar and egg until sugar is dissolved. Add butter and mix into egg mixture. Add sour cream, water and vanilla; beat again. Add flour mixture and cocoa; beat slowly until flour is absorbed. Do not overbeat. Fold in chocolate pieces. Divide mixture in prepared pans. Bake 35-40 minutes or until tested done. Cool cakes on wire racks for 10 minutes. Remove from pans and cool completely. Frost. ~~~~~~~~~~~~~~~~~~~ CHOCOLATE BUTTER ICING: In a small saucepan, melt chocolate chips in the coffee over very low heat. Remove pan from heat. Beat in butter, 1 Tablespoon at a time, until smooth. Set pan in bowl of ice and beat until icing is spreadable and holds teaspoon shape.