Legacy Recipe

King Cake

Check out Bob's recipe for your Mardi Gras celebration!

BATTER

1/2 cup butter of margarine

1/2 cup milk

1/2 cup sugar

1/2 t. salt

1/3 cup warm water

2 packages dry yeast (0.5 oz.)

3 large eggs, beaten

1 t. grated lemon rind

1 t. ground nutmeg or cinnamon

4-5 cups all-purpose flour

1 small plastic baby to bake in the cake

GLAZE

1 1/2 cups confectioners sugar

1 T. lemon juice

1 T. water

DECORATION

Colored granulated sugar (gold, purple, green)

  • Preheat oven to 375 degrees.
  • Over medium heat in a large saucepan, heat the butter, milk, sugar, and salt until the butter melts and the mixture steams. Do not let it scorch. Remove from heat.
  • Pour the warm water into a large bowl and dissolve the yeast in it. Add the warm milk mixture, eggs, lemon rind, nutmeg, and 2 cups flour. Mix well until free of lumps. Stir in 2 more cups of flour. Add more flour as needed to make a dough that holds together and is easy to handle.
  • Dust a counter surface with flour. Turn out the dough and kneed it for 5 minutes until it gets springy.
  • Grease another large bowl in a warm, draft-free place and let it rise until it doubles in volume, about 2 hours.
  • Punch it down and kneed for about 5 minutes. Divide the dough into 3 equal parts and each piece into a rope about 30" long.
  • Grease a large baking sheet and carefully braid the ropes together, curving the braid to form an oval. Wet the ends and press them together. Push the baby underneath to hide it.
  • Cover the sheet again with the towel and let the dough rise for an hour.
  • Bake for 20 minutes until golden brown. Let cool.
  • In a small mixing bowl blend the ingredients for the glaze well. Drizzle or paint the glaze on top of the cake and sprinkle it with alternating colors of granulated sugar.

NOTE: Whoever finds the baby in their piece of cake must make the King Cake next year.

Photo by bhofack2/iStock / Getty Images

Photo by bhofack2/iStock / Getty Images

Margies Two Box Cake Mix

Margie liked to make baking easy, which is why she always recommended this recipe for a simple and tasty yellow or chocolate cake.

Makes two 9 x 12 x 2 cakes; or one 10 x 15 x 2 cake (plus a few cupcakes); or one 12 x 16 x 2 cake.

2 Duncan Hines Yellow Cake mixes without pudding added (Devils food cake for chocolate cake)

2 1/3 cups water

1 cup Crisco oil

8 eggs

1 box vanilla regular pudding cooked variety (chocolate for chocolate cake)

2 T. vinegar

1 envelope Dream Whip

  • Preheat oven to between 325 and 350.
  • Combine all ingredients in medium bowl (Kitchen Aid). Blend until moistened.
  • Beat on medium speed for 4 to 5 minutes.
  • Pour in cake pan(s) and bake. Check after 40 minutes depending on cake pan being used. Allow for extra baking time for extra cake mix.

Bob and Anne's Crisco Crusting Buttercream

This icing's thick texture is perfect for making flowers, or simply frosting your cakes in a beautiful white coat. It holds its shape and tastes delicious!

This recipe will frost four 8 x 12 cakes. You may want to cut the recipe in half, but this will increase the chances of developing air bubbles.

3 1/2 cups Crisco solid (white, not butter flavored)

1/2 cup margarine (Blue Bonnet seems to have less yellow dye, thereby giving a whiter icing)

2 t. clear vanilla

2/3 cup water (that includes 2 t. vanilla)

4 lb. powdered sugar, sifted to remove lumps if not from a sealed 2 lb. or 4 lb. bag

  • Put Crisco and margarine in a 4 1/2 cup mixing bowl (Kitchen Aid).
  • Put the flavoring into a measuring cup and fill to 2/3 cup with water.
  • With the mixer on the lowest speed, alternate adding liquid and sugar, ending with the sugar. Scrape the bowl without lifting the beaters.
  • Blend on medium speed (#4) approximately 4 1/2 minutes. Do not remove the beaters from the icing until completely finished or beat on too high of a speed as air bubbles will result.

NOTE: This icing will store for months with or without refrigeration. Store in an air-tight container.