MARDI GRAS!--King Cake

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* Exported from MasterCook *

 

King Cake

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup butter or margarine

1 container sour cream -- (16-ounce)

1/3 cup sugar

1 teaspoon salt

2 envelopes active dry yeast -- (1/4-ounce)

1 tablespoon sugar

1/2 cup warm water (100° to 110°)

2 large eggs

6 cups all-purpose flour -- divided (6 to 6 1/2)

1/2 cup sugar

1 1/2 teaspoons ground cinnamon

1/3 cup butter or margarine -- softened

Colored Frostings:

3 cups powdered sugar

3 tablespoons butter -- melted

3 tablespoons milk -- (3 to 6)

1/4 teaspoon vanilla extract

1 drops green -- yellow, red, and

blue liquid food coloring (1 to 2)

Colored Sugars:

1 1/2 cups sugar

1 drops green -- yellow, red, and

blue liquid food coloring (1 to 2)

 

COOK first 4 ingredients in a saucepan over low heat, stirring often, until

butter melts. Cool mixture to 100° to 110°.

 

DISSOLVE yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let

stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium

speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough

remaining flour to make a soft dough.

 

TURN dough onto a lightly floured surface; knead until smooth and elastic, about

10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let

rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

 

STIR together 1/2 cup sugar and cinnamon; set aside.

 

PUNCH dough down; divide in half. Turn 1 portion out onto a lightly floured

surface; roll to a 28- x 10-inch rectangle. Spread half each of cinnamon mixture

and softened butter on dough. Roll dough, jellyroll fashion, starting at long

side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring

ends together to form an oval ring, moistening and pinching edges together to

seal. Repeat with remaining dough, cinnamon mixture, and butter.

 

COVER and let rise in a warm place, free from drafts, 20 minutes or until

doubled in bulk.

 

BAKE at 375° for 15 minutes or until golden. Decorate with bands of Colored

Frostings, and sprinkle with Colored Sugars.

 

Prep: 50 min.; Rise: 1 hr., 20 min.; Bake: 15 min.

 

Note: Once the cake has cooled, randomly insert a plastic baby doll, if desired,

before frosting.

 

COLORED FROSTINGS:

STIR together powdered sugar and melted butter. Add milk to reach desired

consistency for drizzling; stir in vanilla. Divide frosting into 3 batches,

tinting 1 green, 1 yellow, and combining red and blue food coloring for purple

frosting.

 

Yield: about 1 1/2 cups

Prep: 15 min.

 

COLORED SUGARS:

PLACE 1/2 cup sugar and drop of green food coloring in a jar or zip-top plastic

bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure

with 1/2 cup sugar and yellow food coloring. For purple, combine 1 drop red and

1 drop blue food coloring before adding to remaining 1/2 cup sugar.

 

Yield: 1/2 cup of each colored sugar

Prep: 20 min.

 

Source:

" http://www.southernliving.com "

Yield:

" 2 cakes "

 

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Per Serving (excluding unknown items): 7944 Calories; 209g Fat (23.4% calories

from fat); 104g Protein; 1431g Carbohydrate; 26g Dietary Fiber; 865mg

Cholesterol; 3863mg Sodium. Exchanges: 38 Grain(Starch); 2 Lean Meat; 1 Non-Fat

Milk; 39 Fat; 56 Other Carbohydrates.

 

NOTES : A fitting end to any traditional Mardi Gras celebration, this highly

recommended recipe originally appeared in Southern

Living in January 1990.

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