[CAKE-RECIPE] New Orleans King Cake Recipe

[Marla in Las Vegas]

New Orleans King Cake Recipe 
Purple to signify justice, gold for power, and green for faith are the colors 
of Mardi Gras. Bands of colored sugar or sprinkles in these colors always 
decorate King cake. 


For the cake:
1 package active dry yeast
3 tablespoons brown sugar
2/3 cup warm milk
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 tablespoons softened butter
1 egg, beaten
2 1/2 to 3 cups all-purpose flour
1 pecan half, bean, or trinket 

For the frosting:
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup confectioners' sugar
Colored sprinkles 

For the cake: In a small bowl, mix the yeast and sugar with 1/2 cup of warm 
water. Set aside for 10 minutes. Then in the bowl of a food processor or 
electric mixer, combine it with the warm milk, salt, cinnamon, butter, egg, and 
1 cup of flour. Mix for 4 to 5 minutes or until it looks pale and stretchy. 
Cover with plastic and set in a warm spot for 1 hour. 

Stir the dough and beat in the remaining flour 1/2 cup at a time until it can 
be handled but is elastic. Knead or mix for 5 minutes. Hide the trinket in it. 
Cover again and let rise until doubled in bulk. Divide the dough in thirds and 
make each piece into a 24-inch snake. Braid them together, then form into an 
oval ring and place on a greased baking sheet. Cover and let rise until doubled 
in bulk -- about 45 minutes. Heat the oven to 350 degrees and bake the cake for 
20 minutes or until it sounds hollow when rapped. Cool it completely. 

For the frosting: Mix the lemon juice and vanilla in a bowl. Sift in the 
confectioners' sugar a little at a time, stirring to make a smooth mixture. 
When it is a thick pouring consistency, drizzle it over the cake. Decorate with 
colored sprinkles or sugar. 

Serves 10 to 12


Marla

Home Cookin/ Message Board
http://members3.boardhost.com/marlaoh/index.html



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[CAKE-RECIPE] Sugar Free Chocolate Cake

[Marla in Las Vegas]

  Sugar Free Chocolate Cake 

  1 3/4 c. all-purpose flour
  1/2 c. Splenda No Calorie Sweetener, granulated
  1/2 c. Splenda Brown Sugar Blend
  3/4 c. cocoa powder
  1 1/2 tsp. baking powder
  1 1/2 tsp. baking powder
  1/2 tsp. salt
  1 1/4 c. low fat buttermilk
  1/4 c. vegetable oil
  2 large eggs (lightly beaten)
  2 tsp. vanilla extract
  1 c. hot strong black coffee 

  Preheat oven to 350 degrees. Grease cake pan or bundt with non-stick 
cooking spray, set aside. Blend flour, Splenda Granulated Sweetener, Splenda 
Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large 
mixing bowl. Combine buttermilk, oil, eggs, vanilla extract, and coffee in a 
small bowl. Add to flour mixture, using an electric mixer on medium speed, mix 
until smooth (about 2 min.). 

  Pour batter into cake pan or bundt pan. 

  Bake for 35 min., until an inserted toothpick in center of cake comes
  out clean. Let cool in pan for 5 minutes.

 

Marla

Home Cookin/ Message Board
http://members3.boardhost.com/marlaoh/index.html



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