Chocolate Doberge Cake

Ingredients for the batter:
2 cups cake flour, sifted 
1 teaspoon baking soda 
1 teaspoon salt 
10 tablespoons butter 
1-1/2 cups sugar 
3 eggs, separated, whites beaten until stiff 
1 cup buttermilk 
1-1/2 (1-ounce) squares unsweetened chocolate, melted 
1-1/4 teaspoons vanilla 
1 teaspoon almond extract 
For the filling:
2-1/2 cups evaporated milk 
2 (1-ounce) squares semi-sweet chocolate 
1-1/4 cups sugar 
5 Tablespoons flour 
4 egg yolks 
2 tablespoons butter 
1-1/4 teaspoon vanilla 
1/4 teaspoon almond extract 

Ingredients for the frosting:
1-1/4 pounds sugar (about 3 cups) 
1 cup evaporated milk 
2 ounces bittersweet or unsweetened chocolate 
4 tablespoons butter 
1 teaspoon vanilla

Instructions 
Preheat oven to 300°F. Grease and flour 2 nine-inch round cake pans. In a medium bowl, sift the flour, soda, and salt 3 times. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, vanilla, and almond extracts. Bake for 45 minutes or until done. After the cake cools, carefully split each layer into thirds to make 6 thin layers.

To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted. In a bowl, combine sugar and flour. Make a paste by adding hot milk chocolate by Tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.

For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.

King Cake

Ingredients
1/2 C warm water (100-115° F) 
2 T yeast
1/2 C sugar, plus 2 tsp. 
3 1/2 - 4 C flour
1 tsp. nutmeg
2 tsp. salt
1 tsp. lemon zest
1/2 C warm milk
5 egg yolks
1/2 C butter 
2 tsp. cinnamon 
1 egg beaten with 1 T milk, for egg wash

Instructions 
Sprinkle yeast and 2 teaspoons sugar over warm water in a small, shallow bowl. Allow to rest for 3-5 minutes, then mix thoroughly. Set bowl in a warm, draft-free place until yeast starts to bubble up and mixture almost doubles in volume, about 10 minutes. 

In a large mixing bowl, mix 3 1/2 C flour, 1/2 cup sugar, nutmeg, lemon zest and salt. In mixing bowl of a heavy duty electric mixer or food processor, combine yeast , milk and egg yolks. Gradually add dry ingredients, and softened butter, adding additional flour, as necessary to achieve a medium-soft ball. Knead dough, again adding flour if necessary, until smooth, shiny and elastic, about 10 minutes. 

Place dough in a covered, buttered bowl , in a warm, draft-free place until doubled, about 1 1/2 hours. In the meantime, butter a large baking sheet and set aside. 
When dough has risen, remove and punch down. Sprinkle with cinnamon and form into a cylinder, then twist this cylinder into a circle. Pinch the ends together to complete the circle. Once again, cover and let rise until doubled, about 45 minutes.  Brush with egg wash and bake in a preheated oven 375 40 minutes or until done. cool on a rack.

Pecan Pralines

Creole Bread Pudding

Ingredients
1/2 loaf French bread, day old is best
1 qt half & half
1/2 cup plus 8 tsp sugar
4 whole eggs plus 4 egg whites
4 tsp vanilla
1 cup chopped pecans 
1 cup raisins
1 cup chopped apple
1 tsp cinnamon
pinch of cream of tartar

Instructions
Break up the bread and soak in the half & half; add 1/2 cup sugar, 4 whole eggs, 2 tsp of the vanilla, pecans, raisins, apples and cinnamon and mix well. Bake in a well buttered 9 x 12 baking dish for 30 minutes in a 350 degree oven. Beat egg whites with cream of tartar until stiff but not dry, gradually adding the 8 tsp of sugar and stirring in the remaining 2 tsp of vanilla. Spread meringue over the pudding and bake 10 minutes or until golden brown

King Cake Icing