*FOR A LITTLE TASTE OF NEW ORLEANS, TRY MAKING A MARDI GRAS KING CAKE!

Mardi Gras King Cake

   This frosted yeast bread is the highlight of any Mardi Gras party. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake...and remember to warn your guests!

This frosted yeast bread is the highlight of many annual Mardi Gras parties. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests!

Prep: 40 min. + rising Bake: 20 min. + cooling

Yield: 24 Servings

Ingredients 40 20 60       I

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1/2 cup warm milk (110° to 115°)
• 1/3 cup shortening
• 1/3 cup sugar
• 1 teaspoon salt
• 1 egg
• 4 to 4-1/2 cups all-purpose flour
• 2 cans (12-1/2 ounces each) almond cake and pastry filling
• GLAZE:
• 3 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 3 to 4 tablespoons water
• Purple, green and gold colored sugar

Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
• Turn onto a 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 hour.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16-in. x 10-in. rectangle. Spread almond filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour.
• Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. For glaze, combine the confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars. Yield: 2 cakes

 Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.