The start of the New Year can mean only one thing, King Cake season is here. How about two recipes that are a twist on King Cakes? They are both good, but they will never replace King Cakes.
2 cups sugar
1/2 cup unsweetened cocoa powder
3 (16.3-ounce) cans refrigerated biscuits, halved
1 (11.5-ounce) bag semisweet morsels
1 cup butter, melted
1 cup powdered sugar
3 tablespoons milk
Purple, green and yellow colored sugars
Preheat oven to 350℉. Lightly grease a 15-cup Bundt pan.
In. medium bowl, combine sugar and cocoa. Spoon 2 tablespoons sugar mixture in bottom of prepared pan.
On a rimmed baking sheet, arrange biscuit dough. Place 3 chocolate chunks on each dough piece. Fold dough over chocolate, pressing to seal. Dip dough pieces in melted butter; dredge in sugar mixture. Layer half of dough pieces in prepared pan. Sprinkle with remaining chocolate morsels. Top with remaining dough pieces. Sprinkle with remaining sugar mixture, and drizzle with remaining melted butter.
Bake until a wooden pick interred in center comes to clean, about 1 hour and 10 minutes, covering with foil after 30 minutes of baking to prevent excess browning. Let cool in pan fo 10 minutes. Invert onto a serving plate.
In a medium bowl, stir together powdered sugar and milk until smooth. Drizzle over cake. While icing is still wet, sprinkle with colored sugars.
Enjoy!!!
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!
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