Jan 142019

I fractured my right hand on Christmas Day. I always make a king cake for January 6th. With a little difficulty, here is the version I made. My wife thinks it is the best yet.

For the cake

8oz Cream Cheese Spread

13oz jar Cookies and Cream Spread

1 can Crescent Dough Sheet

Cinnamon Sugar

Preheat oven to 375℉.

Mix cream cheese and spread together with beaters until thoroughly combined. Roll out dough sheet on cutting board. Cut in half lengthwise. Sprinkle both halves liberally with cinnamon sugar. Place spread mixture in the center of each half sheet. Wrap the dough around the spread. Spray a baking sheet or 13×9-inch cake pan with butter flavored pan coating. Place each half, with the seam side down, into the pan. Connect the two halves by pinching the halves together. Shape into an oval. Bake for 20 minutes. Allow to cool.

For the glaze

1 1/2 cup Powdered Sugar

2 tablespoons of Heavy Cream, or more as needed

1/8 teaspoon Salt

1/4 teaspoon Vanilla

3 tablespoons Melted Butter

Combine all ingredients and mix until it is free of lumps. Add cream if necessary to desired consistency of the glaze. Spoon over cooled cake and sprinkle, in sections, with Purple, Green and Gold (Yellow) colored sugars. 


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.