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(Winner, type of cake, purchaser,
purchase price)
1. Stephen Wurth, German chocolate,
purchased by Cullers French Fries, $500
2. Dana Oltmanns, chocolate chiffon,
purchased by Sivori Catering, $300
3. Jeanne Runyon,
chocolate, purchased
by Illini Bank, $225
4. Harriet Buckley, spice, purchased by
S & N Fireworks, $225
Erin Rankin, angel food, purchased by R.W. Garrett Insurance, $200
Jacob Runyon, teen chocolate, purchased
by Harold Goodman Excavating and Trucking, $210
Joan Dahmm, red velvet, purchased by Klemm Tax Service, $200
Sheila Bradburn, white butter,
purchased by Miller Angus Farms, $175
Total $2,035
* * *
Recipes
German chocolate
cake
First
place -- Stephen Wurth, Hartsburg
2 1/4
cups all-purpose flour
1 rounded
teaspoon baking soda
1/4
teaspoon salt
1 package
(4 ounces) Baker's German sweet baking chocolate
1/2 cup
Gold Springs water
1 cup (2
sticks) butter
2 cups
sugar
4 egg
yolks, unbeaten
1
teaspoon vanilla
1 cup
buttermilk
4 egg
whites
Heat oven to 350 degrees.
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 in a
large bowl until light and fluffy, using electric mixer on medium.
Add egg yolks one at a time, beating
after each.
Add chocolate mixture and vanilla.
Add buttermilk alternately with 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 degrees for 30 minutes.
Coconut-pecan filling
1 can (12
ounces) evaporated milk
1 1/2
teaspoons vanilla
1 1/2
cups sugar
1 package
(7 ounces) coconut
4 egg yolks
2 cups chopped pecans
3/4 cup
butter
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.
Stir in chopped pecans.
Let sit to cool to room temperature.
Spread on cooled cake.
* * *
Cocoa chiffon cake
Second
place -- Dana Oltmanns
1/2 cup
cocoa
1
teaspoon salt
3/4 cup
boiling water
1/2 cup
oil
1 3/4
cups cake flour
7 eggs,
separated
1 3/4
cups sugar
2
teaspoons vanilla
1 1/2
teaspoons baking soda
1/2
teaspoon cream of tartar
Preheat oven to 325 degrees.
Stir cocoa and boiling water until
smooth; cool 20 minutes. Mix flour, sugar, baking soda and salt in
bowl. Make a well and add in order: oil, egg yolks, cocoa mixture
and vanilla. Beat with spoon until smooth.
Beat egg whites and cream of tartar in
large bowl on high speed until stiff peaks form. Gradually pour egg
yolk mixture over egg white mixture, gently folding with spatula
just until blended. Pour into ungreased tube pan.
Bake on lowest oven rack 60-65 minutes
or until top springs back when touched lightly. Immediately invert
until cake is completely cool. Remove from pan.
This cake is traditionally glazed to
serve but was frosted with chocolate icing for the Cake Classic.
Chocolate icing
1/2 cup
cocoa
2 2/3
cups powdered sugar
6
tablespoons margarine
4-5
tablespoons milk
1
teaspoon vanilla
Beat together until smooth.
Glaze
1/3 cup
margarine or butter
2 cups
powdered sugar
1 1/2
teaspoons vanilla
2 squares
unsweetened chocolate, melted and cooled
2-4
tablespoons hot water
Heat margarine in saucepan until
melted. Stir in powdered sugar, vanilla and chocolate until blended.
Stir in hot water, 1 tablespoon at a time, until glaze is desired
consistency.
* * *
Mocha cocoa cake
Third
place -- Jeanne Runyon, Peoria Heights
3 cups
packed brown sugar
1 cup
butter, softened
4 eggs
2
teaspoons vanilla extract
2 2/3
cups all-purpose flour
3/4 cup
baking cocoa
1
tablespoon baking soda
1/2
teaspoon salt
1 1/3
cups sour cream
1 1/3
cups hot coffee
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 mixture. Mix on low just until combined. Stir in coffee
until blended.
Pour into three greased and floured
nine-inch round baking pans. Bake at 350 degrees for 35 minutes.
Cool in pans 10 minutes; remove to wire racks to cool completely.
Frosting
1/2 cup
butter
3 squares
(1 ounce each) unsweetened chocolate
5 cups
confectioners' sugar
3 squares
(1 ounce each) semisweet chocolate
2
teaspoons vanilla extract
3/4 cup
sour cream
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. (May need to add more sour cream if frosting is
too stiff.) Frost cooled cake.
* * *
Buttermilk spice
cake
Fourth
place -- Harriet Buckley, Chestnut
2 cups
brown sugar
1
teaspoon baking powder
1 stick
butter, softened
1
teaspoon ground cinnamon
1/2 cup
vegetable oil
1/2
teaspoon fresh grated nutmeg
5 large
eggs, separated
1/4
teaspoon ground cloves
2 cups
flour
1/4
teaspoon ground allspice
1
teaspoon baking soda
pinch of
salt
Preheat oven to 350 degrees.
Lightly grease and flour two nine-inch
cake pans. With an electric mixer, cream brown sugar and butter in a
large mixing bowl. Add the oil in a steady stream with the mixer
running. Add egg yolks, one at a time, beating well after each
addition. Sift flour, baking soda, baking powder, spices and salt
into a medium-sized mixing bowl. Alternately add the flour mixture
and buttermilk to the batter, mixing well. With mixer, beat egg
whites in another large mixing bowl until stiff peaks form; then
fold them into the cake batter.
Pour batter evenly into pans. Bake
until the center springs back when touched -- about 25 minutes.
Remove from oven and cool on wire racks. After the cakes have
cooled, invert them onto sheets of parchment paper.
Frosting
6 cups
powdered sugar
1/2
teaspoons vanilla
2 sticks
butter
1/2
teaspoons almond extract
4-6
tablespoons milk
1/2
teaspoon caramel
Beat until light and fluffy.
[to top
of second column] |
PROUD FAIR SPONSOR
Angel food cake
Erin Rankin
1 1/2 cups powdered sugar
1 cup granulated sugar
1 cup cake flour
1 1/2 teaspoons vanilla
1 1/2 cups large egg whites (about 12)
1/2 teaspoon almond extract
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
Move oven rack to
lowest position. Heat oven to 375 degrees.
Mix powdered sugar
and flour; set aside. With electric mixer on medium speed, beat egg
whites and cream of tartar in large bowl until foamy. Beat in
granulated sugar on high speed, 2 tablespoons at a time, adding
vanilla, almond extract and salt with the last addition of sugar.
Continue beating until stiff and glossy meringue forms. Do not
underbeat.
Sprinkle sugar-flour
mixture over meringue, 1/4 cup at a time, folding in just until
sugar-flour mixture disappears. Push batter into ungreased angel
food cake pan. Cut gently through batter with a metal spatula.
Bake 30 to 35 minutes
or until cracks feel dry and top springs back when touched lightly.
Immediately turn pan upside down onto heatproof bottle or funnel.
Let hang about two hours or until completely cool. Loosen side of
cake with knife or long metal spatula; remove from pan.
Spread or drizzle top
of cake with vanilla glaze.
Vanilla glaze
1/3 cup stick butter
1 1/2 teaspoons vanilla or clear
vanilla
2 cups powdered sugar
2-4 tablespoons hot water
Melt butter in a 1
1/2 quart saucepan.
Stir in powdered
sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until
smooth and consistency of thick syrup.
Glazes one cake.
* * *
Moist chocolate cake
Jacob Runyon, Peoria
Heights
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup cocoa
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract
Sift together dry
ingredients in a mixing bowl. Add oil, coffee and milk; mix at
medium speed for two minutes. Add eggs and vanilla; beat two minutes
more. Batter will be thin.
Pour into two greased
and floured nine-inch cake pans (or two eight-inch pans and six
muffin cups). Bake at 325 degrees for 25-30 minutes. Cool cake 15
minutes before removing from pans. Cool on wire racks.
Glossy chocolate frosting
3 tablespoons shortening
3 ounces unsweetened chocolate
2 cups confectioners' sugar
1/4 teaspoon salt
1/3 cup milk
1 teaspoon vanilla
Melt shortening and
chocolate in saucepan over low heat. Stir in remaining ingredients;
beat until smooth. Place pan of frosting in bowl of ice and water;
continue beating until of spreading consistency.
* * *
Red velvet cake
Joan Dahmm, Lincoln
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 cup buttermilk
2 1/4 cups flour, sifted
1/2 teaspoon salt, sifted with flour
2 ounces red food coloring
3 tablespoons cocoa
1 teaspoon vanilla
1 tablespoon vinegar
1 teaspoon baking soda
Preheat oven to 350
degrees. Cream shortening, sugar, and eggs. Add buttermilk,
flour-salt mixture. Mix well. Add food coloring and cocoa; mix. Add
vanilla and vinegar; mix. Add baking soda, mix. Prepare two
eight-inch pans, well-greased and floured. Divide batter equally.
Bake for 30 minutes.
Icing
2 tablespoons flour
1 cup milk
1 cup Crisco
1 cup sugar
1 teaspoon vanilla
Cook milk and flour
until thick. Cool, stirring while it cools. Cream sugar and Crisco
until fluffy. Add milk and flour mixture gradually, beating all the
while. Beat some more. Add vanilla and keep beating. Spread icing on
cooled cake.
* * *
White butter cake
Sheila Bradburn
1/2 cup shortening
1/2 cup milk
1/4 cup butter
3 cups sifted flour
2 cups sugar
1/2 cup water
3 teaspoons baking powder
1 teaspoon vanilla
6 egg whites, stiffly beaten
Cream butter,
shortening and sugar. Add vanilla. Sift dry ingredients three times.
Alternately add dry ingredients and liquids to creamed mixture. Fold
in egg whites. Pour into pans. Bake at 350 degrees for 30 minutes.
Cool.
Frosting
1 cup milk
1 cup Crisco
5 tablespoons flour
1 cup sugar
Put milk in saucepan with the flour. Cook
until thick. Cool. Put Crisco, sugar, vanilla and cooled mixture in
bowl and beat.
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