1.  Cherie Rankin, red velvet; purchased by Cullers French Fries, $500

2. Abrigail Sasse, German chocolate; purchased by Savori Catering, $300

3. Jeanne Runyon, chocolate; purchased by Illini Bank, $225

4. Jack Buckley, chiffon; purchased by Gold Springs Water, $175

[The McLaughlin ladies presenting the first annual Annie McLaughlin 1st place award]

Dee Parr, spice; purchased by Dean Bruns, $160

Danielle Seiler-Barr, white butter; purchased by Judge John T. McCullough, $100

Mary Mittelsteadt, angel food; purchased by Carol Runyon, Creative Memories consultant, $110

Elizabeth Carter, teen chocolate; purchased by Illini Bank, $90

Marge Knowles, donated decorated devil’s food cake; purchased by Terry Lock, $125.

Auction total: $1785

(Winning recipes below)

Winning Recipes

1st Place – Red Velvet

Cherie Rankin, Emden

1 c. butter

1 ½ c. sugar

1 t. vanilla

2 T. cocoa

1 t. salt

2 ¼ c. cake flour

1 c. buttermilk

2 eggs

1 T. vinegar

1 t. baking soda

2 oz. red food coloring

Cream butter and sugar; add eggs.  Make paste with food coloring and cocoa, then add to butter.  Add salt, buttermilk, flour and vanilla.  Put vinegar and baking soda in cup and mix; add to the batter.  Do not beat hard; use low speed.  Bake at 350° for 20-25 minutes or until cake tester comes out clean.

Red Velvet Cooked Frosting:

1 c. milk

5 T. flour

1 c. butter

1 c. sugar

1 ½ tsp. vanilla

Whisk flour into milk in a small saucepan.  Cook and stir over medium heat until mixture thickens.  Cool to room temperature.  Cream butter and sugar.  Add cooled flour mixture and beat well.  Beat in vanilla, continue to beat frosting until light and fluffy.

2nd Place – German Sweet Chocolate

Abrigail Sasse, Beason

1 pkg. (4 oz.) German Sweet Chocolate

½ c. water

2 c. flour

1 t. baking soda

¼ t. salt

1 c. (2 sticks) butter

2 c. sugar

4 egg yolks

1 t. vanilla extract

1 c. buttermilk (1 %)

4 egg whites

Heat oven to 350°F.  Grease bottoms of 3 (8 inch) round cake pans.  Microwave chocolate and water in microwave until chocolate is melted.  Mix flour, baking soda, and salt; set aside.  Beat butter and sugar in large bowl until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Stir in chocolate mixture and vanilla.  Add flour mixture alternately with buttermilk, beating after each addition until smooth.  Beat egg whites in another bowl until stiff peaks form.  Gently stir into batter.  Pour into prepared pans.  Bake 30 minutes.  Cool cakes 15 minutes, remove from pans.  Cool completely and spread coconut pecan frosting between layers and on top of cake.

Frosting:

1 can (12 oz.) evaporated milk

1 1/2 c. sugar

¾  c. butter

4 egg yolks, slightly beaten

1 ½ t. vanilla

2 1/3 c. coconut

1 1/2 c. chopped pecans

Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan.  Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.  Remove from heat.  Stir in coconut and pecans.  Cool to room temperature and of spreading consistency.

3rd Place – Mocha Cocoa Cake

Jeanne Runyon, Peoria Heights

3 c. packed brown sugar

4 eggs

2 2/3 c. all-purpose flour

1 T. baking soda

1 1/3 c. sour cream

1 c. butter, softened

2 t. vanilla extract

¾ c. baking cocoa

½ t. salt

1 1//3 c. boiling water or coffee

Heat oven to 350°.  In a mixing bowl, cream brown sugar and butter.  Add eggs, one at a time, beating well after each addition.  Beat on high speed until light and fluffy.  Blend in vanilla.  Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixtures.  Mix on low just until combined.  Stir in water/coffee until blended.  Pour into three greased and floured 9-inch round baking pans.  Bake at 350° for 35 minutes.  Cool in pans 10 minutes; remove to wire racks to cool completely.

Frosting:

½ c. butter

3 squares (1 oz. each) semi-sweet chocolate

¾ c. sour cream

5 c. confectioners’ sugar

2 t. vanilla extract

For frosting, in a medium saucepan, melt butter and chocolate over low heat.  Cool several minutes.  In a mixing bowl, combine sugar, sour cream and vanilla.  Add chocolate mixture and beat until smooth.  Frost cooled cake.

4th Place – Lemon/Orange Chiffon

Jack Buckley, Chestnut

2 ¼ c. sifted cake flour

1 ½ c. sugar

1 T. baking powder

½ c. cooking oil

7 egg yolks

2 t. finely shredded orange peel

1 t. finely shredded lemon peel

1 t. vanilla

7 egg whites

½ t. cream of tartar

¾ c. cold water

¼ t. salt

In a bowl combine flour, sugar, baking powder and 1/4 t. salt.  Add oil, yolks, orange and lemon peel, vanilla and ¾ c. cold water.   Beat with an electric mixer on low speed until combined.  Beat on high speed 5 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).  Pour batter in a thin stream over beaten egg whites; fold in gently.  Pour into an ungreased 10-inch tube pan.  Bake 325°F oven for 50-70 minutes or until top springs back when lightly touched.  Invert pan until completely cool.

Vanilla Buttercream Frosting:

6 c. sifted powdered sugar

1 c. butter, softened

1 ½ t. vanilla

4 to 6 T. milk

Beat all ingredients on medium speed until light and fluffy.

Dee Parr, Mason City

2 c. sifted all-purpose flour

1 c. fine granulated sugar

1 t. baking powder

1 t. salt

¼ t. baking soda

¾ t. cinnamon

½ t. cloves

¾ t. nutmeg

2/3 c. shortening

¾ c. brown sugar

1 c. buttermilk

3 eggs

½ c. finely chopped walnuts

Sift together first seven ingredients twice.  Add shortening, brown sugar and buttermilk.  Mix until all flour is moistened.  Beat 2 minutes at medium speed on electric mixer.  Add eggs; beat 2 minutes more.  Stir in nuts.  Bake in 2 greased and floured 9x1 1/2-inch round pans at 350° for 30-35 minutes.  Cool completely.  Frost.

Fluffy Butter Cream Frosting:

1 stick unsalted butter

1 1-lb. pkg. powdered sugar

¼ c. lite cream

1 ½ t. vanilla

Cream butter; gradually add half sifted powdered sugar, blending well.  Beat in 2 T. cream and vanilla.  Gradually blend in remaining powdered sugar.  Add enough cream to make spreading consistency.  Beat on high speed to get it real fluffy.  Frosts 2 9-inch layers.

White Butter Cake

Danielle Barr, Chestnut

¾ c. shortening

1 ½ c. sugar

2 ½ c. sifted cake flour

1 ¾ T. baking powder

1 t. baking soda

1 ¾ t. salt

1 c. milk

1 ½ t. vanilla extract

5 egg whites

Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.  Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.  Mix after each addition.  Stir in vanilla.  Beat egg whites (at room temperature) until stiff peaks form.  Gently fold in batter.  Pour batter into 2 greased and floured 9-inch round cake pans.  Bake at 350° F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes; remove from pans and let cool completely on wire rack.

Buttercream Frosting:

1 ½ c. margarine

4 c. powdered sugar

2 T. milk

½ t. vanilla extract

Cream butter at medium speed; gradually add sugar, beating until light and fluffy.  Add milk; beat until spreading consistency.  Stir in vanilla extract.

Teen Chocolate

Elizabeth Carter, Lincoln

2 2/3 c. flour

4 t. baking powder

1 t. baking soda

1 c. plus 5 T. sugar

4 T. water

10 T. semisweet cocoa

½ c. butter, softened

2 eggs

1 c. milk

2 t. vanilla

In a mixing bowl, combine the flour, baking powder, and baking soda.  Set aside.  In a saucepan, combine 4 T. sugar, the water, and the cocoa.  Melt the mixture on medium heat for 1 minute, stirring constantly.  In a separate mixing bowl, cream the butter and the rest of the sugar together.  Add the eggs.  Beat well.  Add the flour mixture to the creamed mixture.  Add the cocoa mixture, the milk, and the vanilla.  Pour the batter into greased pans.  Bake at 350° for 20 minutes.  Remove from oven and let cool.  Frost with chocolate frosting.

Chocolate Icing:

1 c. shortening

1 c. margarine

8 c. powdered sugar

1 c. cocoa

1 t. vanilla

3 T. milk

Mix butter and shortening together.  Add powdered sugar, 2 cups at a time.  Add cocoa, vanilla, and milk.  Add more milk if needed.  Makes 8 cups.

Angel Food

Mary Mittelsteadt, Lincoln

1 ½ c. cake flour

2 t. cream of tartar

½ t. salt

¼ t. almond extract

2 ¼ c. sugar

1 t. vanilla

2 c. egg whites

Sift cake flour and ¾ c. of sugar.  Beat egg whites.  Add salt, flavorings, and cream of tartar.  Add remaining sugar.  Add flour/sugar mixture.  Bake in a 325°F oven for the first 30 minutes, then 350°F for the last 25 minutes.

Buttercream Frosting:

1 lb. powdered sugar

¼ c. milk

1/3 c. margarine

¼ t. salt

1 t. vanilla

Beat until creamy.

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