Mardi Gra King Cake Recipe?

Question

Can someone give me a good King Cake recipe using box cake mix? I would like to be able to put filling inside.

Answer 1

http://www.fabulousfoods.com/recipes/dessert/cakes/kingcake.html

just substitute the cake mix for the same ingredients in the recipe.

Answer 2

Mardi Gras King Cake, a traditional cake baked with a hidden doll or coin.
INGREDIENTS:
1 envelope active dry yeast
1/4 cup warm water, about 105 to 115 degrees
2 tablespoons milk, scalded and cooled
4 to 5 cups flour
8 ounces butter
3/4 cup sugar
1/4 teaspoon salt
4 eggs
2 teaspoons melted butter
very small plastic doll, a large bean, or coin
light corn syrup for topping
granulated sugar colored with food coloring pastes: green, purple, and yellow
PREPARATION:
Dissolve yeast in warm water. Add milk and about 1/2 cup of flour. In a large bowl, blend butter, sugar, salt and eggs. Add yeast mixture and mix thoroughly. Gradually, add 2 1/2 cups flour to make a medium dough. Place in a greased bowl and brush with melted butter. Cover with a damp cloth and allow to rise until double in volume, about 3 hours. Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope. Form into a oval on a 14 x 17" greased baking sheet, connecting ends of the rope with a few drops of water to make a good seal.
Press the doll, bean, or coin into the dough from bottom. Cover dough ring with a damp cloth and let rise until double in volume, about 1 hour. Bake at 325° for 35 to 45 minutes or until lightly browned. Cool. Brush top of cake with corn syrup and sprinkle with alternating bands of colored sugar. If desired, freeze cake.

Answer 3

Mardi Gras King Cake:

2½ hours 2 hours prep
12 servings

1/2 cup butter or margarine (if using margarine, NOT spread or tub product)
2/3 cup evaporated milk
1/2 cup granulated sugar
2 teaspoons salt
5 eggs
2 envelopes active dry yeast
1/3 cup warm water
1 tablespoon grated fresh lemon rind
1 tablespoon grated orange rind
5 1/2 cups all-purpose flour
1 dried beans
1 cup confectioners' sugar (powdered)
sliced candied citron peel, for garnish
candy sprinkles, for garnish

1. Combine butter or margarine, evaporated milk, granulated sugar, and salt in a small saucepan.
2. Heat slowly until butter is melted; cool to lukewarm.
3. Beat four of the eggs in a large bowl with a wire whip; stir in milk mixture.
4. Sprinkle yeast and 1 teaspoon sugar into warm water in a cup.
5. Stir until yeast dissolves; allow to stand until mixture bubbles (approximately ten minutes).
6. Add to egg mixture, blending well.
7. Add lemon and orange rind.
8. Mix flour into egg mixture, one cup at a time to make a stiff dough.
9. Turn out onto a lightly floured pastry cloth or board; knead until smooth and elastic (about ten minutes), adding only enough extra flour to keep the dough from sticking.
10. Place in a large greased bowl; turn dough to coat all over with shortening.
11. Cover with a towel and let rise in a warm place until double in bulk.
12. Punch down; knead a few times and divide in half.
13. Using the palms of your hands, roll half into a 20" rope; lift ends and twist loosely one or two times.
14. Place on a large greased cookie sheet in a half circle.
15. Repeat with the other half of the dough, pinching the ends of the ropes together to form a large ring about 12 inches in diameter.
16. Lift the ring slightly at one side and push the bean about an inch into the dough from the bottom.
17. Cover and let rise again until double.
18. While the dough rises, beat remaining egg in a small bowl and brush over dough.
19. Preheat the oven to 375F during the second rising.
20. Bake for 30 minutes, or until a golden brown and the bread gives a hollow sound when tapped.
21. Slide carefully from the baking sheet to a wire rack; cool thoroughly.
22. Before serving, mix the powdered sugar slowly with water until smooth and of drizzling consistency (you should only need a couple of tablespoonsful of water).
23. Drizzle over the ring and decorate with candied citron and sprinkles.