Recipes from the Cake Classic

First place

German Sweet Chocolate Cake

Stephen R. Wurth, Hartsburg

2 cups regular flour

1 teaspoon baking soda

teaspoon salt

cup Gold Springs water

1 package (4 ounces) Bakers German sweet chocolate

2 cups sugar

1 cup (2 sticks) butter

4 egg yolks, unbeaten

1 teaspoon vanilla

1 cup buttermilk

4 egg whites

Heat oven to 350 F.

Line bottom of three nine-inch round cake pans with wax paper

Bring Gold Springs water to a boil and melt chocolate. Let cool.

Measure sifted flour. Mix sifted flour, baking soda, and salt. Set aside.

Cream butter and sugar together until light and fluffy in a large bowl with electric mixer on medium speed.

Add egg yolks one at a time, beating after each.

Add chocolate mixture and vanilla.

Add buttermilk alternately with the flour mixture until it is smooth.

Beat egg whites to stiff peaks and gently fold into batter.

Pour batter evenly into three nine-inch pans.

Bake at 350 F for 30 minutes.

Coconut/Pecan Frosting

1 can (12 ounces) evaporated milk

1 cups sugar

4 egg yolks

cups (1 sticks) butter

1 teaspoons vanilla

1 package (7 ounces) Bakers angel flake coconut

2 cups chopped pecans

Put milk, sugar, egg yolks, butter, and vanilla into a large saucepan and cook over medium heat until mixture thickens (about 12 minutes). Remove from heat. Stir in coconut and chopped pecans. Let sit to cook to room temperature. Spread on cooled cake.

 


Second place

Angel Food Cake

Janet Dahmm, Beason

1 cup sifted cake flour

1 1/3 cups sugar, sifted

1 cups egg whites

teaspoon salt

1 teaspoon cream of tartar

teaspoon vanilla

teaspoon almond extract

Sift flour, then sift again with half the sugar. Set aside.

Beat egg whites, salt, and cream of tartar together until soft peaks form.

Fold remaining sugar into egg whites and add vanilla and almond extract.

Gradually sift in flour and sugar.

Turn into ungreased angel food cake pan. Bake for 35 minutes at 375 F.

Invert pan as soon as taken from oven, allowing air to circulate under it. Leave until cold and remove from pan.

 


 

 

Third place

Chiffon Cake

Jack Buckley, Chestnut

2 cups sifted cake flour or 2 cups sifted all-purpose flour

1 cups sugar

1 tablespoon baking powder

teaspoon salt

cup cooking oil

7 egg yolks

2 teaspoons finely shredded orange peel

1 teaspoon finely shredded lemon peel

1 teaspoon vanilla

cup cold water

7 egg whites

teaspoon cream of tartar

In a bowl combine flour, sugar, baking powder, and salt. Add oil, egg yolks, orange and lemon peel, vanilla, and cold water. Beat with an electric mixer on low speed until combined. Beat on high speed five minutes or until satin smooth.

Thoroughly wash beaters. In a bowl combine egg whites and cream of tartar. Beat until stiff peaks form (tips stand straight up). Pour batter in a thin stream over beaten egg whites. Fold in gently. Pour into an ungreased 10-inch tube pan.

Bake in 325 F oven for 65 to 70 minutes or until top springs back when lightly touched. Invert cake pan until cool.

Butter Cream Frosting

2/3 cup butter, softened

4 cups powdered sugar

1 teaspoon vanilla

3 tablespoons half-and-half

In a large bowl cream butter until light and fluffy. Gradually add powdered sugar, beating well after each addition. Add vanilla and half-and-half, a tablespoon at a time. Beat to desired spreading consistency.

 

 

 

(To top of second column)

 

Fourth place

Red Velvet Cake

Jeanne Runyon, Peoria Heights

1 cup butter, softened

1 cups sugar

2 eggs

1 bottle (1 ounce) red food coloring

2 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon cocoa

1 cup buttermilk

1 teaspoon vanilla

1 teaspoon vinegar

Cream together the butter, sugar and the eggs. Add food coloring to the creamed mixture. Sift together all of the dry ingredients. Alternate flour mixture and buttermilk into the creamed mixture. Add the vanilla and vinegar. Bake for 30 minutes at 350 F in three eight-inch layer pans lined with waxed paper.

Frosting

3 tablespoons flour

1 cup milk

1 cup butter

1 cup sugar

1 teaspoon vanilla

Cook flour and milk together until very thick, stirring constantly, then cool. Cream butter, sugar and vanilla until fluffy, then add the cooled flour/milk mixture and beat together. Spread between layers and on top and sides.

 


Touch of Almond Butter Cake

Cherie Rankin, Emden

cup butter, softened

cup shortening

1 cups granulated sugar

2 cups sifted cake flour

4 teaspoons baking powder

1 teaspoon salt

1 cup milk

1 teaspoon clear vanilla

teaspoon almond extract

5 egg whites

Cream butter and shortening; mix in sugar gradually. In separate bowl, mix flour, baking powder and salt; add alternately with milk. Stir in vanilla and almond extract. Beat egg whites until stiff peaks form, and gently fold into batter. Pour into three greased and floured or parchment-lined eight-inch round pans. Bake at 350 F for 25 to 30 minutes. Cool in pans for 10 minutes, then remove to cooling racks to cool completely.

Browned Butter Almond Butter-cream Frosting

6 cups powdered sugar

1 teaspoon almond extract

2/3 cup butter (no substitutes)

2 to 4 tablespoons milk

2 teaspoons clear vanilla

Heat butter over medium heat until light brown. Watch carefully, as butter can brown and burn quickly. Cool.

Mix cooled melted butter with powdered sugar in large bowl. Stir in vanilla, almond extract, and enough milk to make icing spreading consistency. Beat until smooth and spreadable.

 


Chocolate Cake

Nancy Read, Elkhart

cup shortening

1 cups sugar

1 teaspoon soda

1 teaspoon vanilla

teaspoon salt

2 eggs

2 ounces chocolate

1 teaspoon baking powder

2 cups flour

1 cup water

Cream shortening and sugar. Add soda, vanilla, salt; then add eggs and chocolate; then add baking powder, flour and water to batter. Bake at 350 F. 35 to 40 minutes. Frost with traditional powdered sugar frosting.

 


Black Magic Chocolate Cake

Nicole Sparks, 14, Lincoln

1 cups unsifted flour

2 cups sugar

1 cup strong coffee

cup cocoa

1 teaspoon baking soda

1 teaspoon baking powder

2 eggs

1 cup buttermilk

cup vegetable oil

1 teaspoon vanilla

Combine dry ingredients in large mixing bowl. Add remaining ingredients. Beat at medium speed for two minutes. Pour into a greased and floured 9-by-13-by-2-inch pan. Bake at 350 F for 35 to 40 minutes or until cake tester comes out clean.

 


Spice Cake

Danielle Barr, 12, Chestnut

1 cup butter or margarine

1 cup sugar

3 eggs

1 teaspoons baking soda

teaspoon salt

3 teaspoons cinnamon

2 teaspoons allspice

3 cups sifted cake flour

1 cup buttermilk

1 teaspoon vanilla

Cream together butter and sugar. Add eggs, beating well. Add dry ingredients alternately with buttermilk. Blend in vanilla. Pour into greased and floured pans. Bake at 350 F for 30 to 35 minutes.

 

 


Animals for adoption

 

An abundance of farm cats is available FREE to farmers.

These animals and more are available to good homes from the Logan County Animal Control at 1515 N. Kickapoo, phone 735-3232.

Fees for animal adoption: dogs, $60/male, $65/female; cats, $35/male, $44/female. The fees include neutering.

"Penny", a female Great Dane, is looking for a good home where she can get the attention she needs. She's good with kids!


She lost her home and now she needs a new one. This 4 to 5-year-old red mix is looking for a new owner today.

Animal control still has oodles of squirmy, fuzzy, cuddly kittens. There are all colors, shapes, sizes, male and female kittens.

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