---------- Recipe via Meal-Master (tm) v8.05
  
       Title: King’s Cake Ii
  Categories: Cakes, S_living
       Yield: 2 Cakes
  
     1/4 c  Butter or margarine
      16 oz Sour cream
     1/3 c  Sugar
       1 ts Salt
       2 pk Dry yeast
       1 tb Sugar
     1/2 c  Warm water
            (105-115 degrees)
       2    Eggs
       6 c  Flour; divided
     1/2 c  Sugar
   1 1/2 ts Ground cinnamon
     1/3 c  Butter or margarine
            Softened
            Confectioners' sugar frostin
            Colored sugars:
            Purple and green and yellow
  
   Combine first 4 ingredients in saucepan; heat until
   butter melts, stirring occasionally.  Let mixture cool
   to 105 to 115 degrees.
      Dissolve yeast and 1 Tbsp. sugar in warm water in
   large bowl; let stand 5 minutes.  Add butter mixture,
   eggs, and 2 cups flour; beat at Medium speed of
   electric mixer 2 minutes or until smooth. Gradually
   stir in enough remaining flour to make a soft dough.
   Turn dough out onto a lightly floured surface, and
   knead until smooth and elastic (about 10 minutes).
   Place in a well-greased bowl, turning to grease top.
   Cover, and let rise in a warm place, free from drafts,
   1 hour, or until dough is doubled in bulk.
        Combine 1/2 c. sugar and cinnamon; set aside.
   Punch dough down, and divide in half. Turn one portion
   of dough out onto a lightly floured surface, and roll
   to a 28x10-inch rectangle. Spread half each of butter
   and cinnamon mixture on dough. Roll dough, jellyroll
   fashion, starting at long side.
       Gently place dough roll, seam side down, on a
   lightly greased baking sheet. Bring ends of dough
   together to form an oval ring, moistening and pinching
   the edges together to seal. Cover and let rise in a
   warm place, free from drafts, 20 minutes, or until
   doubled in bulk. Bake at 375 degrees for 20-25
   minutes. Repeat procedure with remaining dough, butter
   and cinnamon mixture. Decorate each cake with bands of
   colored frostings, and sprinkle with colored sugars.
   Yield: 2 cakes. Original post is from Southern Living.
  
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