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Logan County Cake Classic results
1. Lisa K. Barr-Jacobs, white butter cake, purchased by Cullers French Fries,
$650
2. Betty J. Litwiller, red velvet cake, purchased by Harold Goodman
Excavating and Trucking, $575
3. Carlene Carter, orange chiffon cake, purchased by Sivori
Catering, $300
4. Jeanne L. Runyon, chocolate cake, purchased by Gold Springs
Water, $300
Mary Rankin, spice cake, purchased by Judge John McCullough and
Wayne Hanner, $400
Abrigail Sasse, chocolate cake, purchased by Forget-Me-Not
Flowers, $500
David Carter, teen chocolate cake, purchased by Miller Angus
Farms, $350
Diana Hinch, angel food cake, purchased by Illini Bank and R.W.
Garrett Insurance, $425
Total, $3,500
This was the largest purse ever. Previously, $625 was the top
price for a first-place cake, for Christine Esposito's cake in 1997,
not surprisingly from Cullers French Fries. The largest previous
overall intake was $2,300 in 1995.
* * *
Recipes
First place
White butter cake
Lisa Barr, Chestnut
½ cup butter
¼ cup shortening
[?] sugar
2¼ cups cake flour
1 teaspoon salt
1 tablespoon baking powder
1 cups milk
1½ teaspoons vanilla
5 egg whites
Cream butter and shortening; add sugar and beat on medium. Sift
together flour, salt and baking powder. Add to creamed mixture,
alternating with milk. Stir in vanilla.
Beat egg whites until stiff peaks form. Fold into batter. Pour
into prepared pans and bake at 350 degrees F. for 25-30 minutes.
Frosting
1½ cups shortening or butter
4 cups powdered sugar, sifted 10
times
2 tablespoons milk
1 teaspoons vanilla
Cream shortening at medium speed; gradually add powdered sugar.
Beat until fluffy. Add milk; beat until spreading consistency. Stir
in vanilla.
* * *
Second place
Red velvet cake
Betty Litwiller, Lincoln
Mix to a paste:
2 ounces red food coloring
3 tablespoons cocoa
Cream:
½ cup Crisco
1½ cups sugar
2 eggs
Add paste and mix well.
Alternate:
2¼ cups cake flour, sifted well
1 cup buttermilk
½ teaspoon salt
Add 1½ teaspoons vanilla and mix.
Mix by hand: 1 tablespoon vinegar and 1 teaspoon baking soda. Add
to mixture and stir.
Put into two 9-inch cake pans and bake at 350 degrees for 25 to
30 minutes.
Icing
1 stick oleo
8 tablespoons Crisco
1 cup sugar
3 tablespoons flour
2/3 cup milk, at room temperature
1 teaspoon vanilla
Cream margarine, Crisco and sugar. Add flour, one tablespoon at a
time. Add milk and vanilla.
Or can use the following icing:
1 cup milk
4 tablespoons flour
Cook and let cool.
Mix one stick margarine and ½ cup Crisco. Add 1 cup sugar.
Mix first and second mixtures and then add 1 tablespoon vanilla.
* * *
Third place
Orange chiffon cake
Carlene Carter
1 cup egg whites, at room
temperature
½ teaspoon cream of tartar
1½ cups sugar
2 cups flour
¾ cup orange juice
½ cup salad oil
5 egg yolks
1 tablespoon double-acting baking
powder
2 tablespoons grated orange peel
1 teaspoon salt
1. Preheat oven to 325 degrees. In large bowl, with mixer at high
speed, beat egg whites and cream of tartar into soft peaks.
2. At high speed, beat in ½ cup sugar, 2 tablespoons at a time,
until dissolved and whites stand in stiff, glossy peaks. Do not
scrape the bowl.
3. In another large bowl at low speed, beat 1 cup sugar and
remaining ingredients.
4. With rubber spatula, gently fold mixture into beaten whites.
Pour batter into ungreased 10-inch tube pan.
5. Bake 1¼ hours or until top springs back when lightly touched.
Invert in pan on funnel; cool.
6. Meanwhile, prepare frosting. Remove cake from pan; frost top
and sides. Keep refrigerated.
Orange frosting
½ cup butter
½ cup shortening
4 cups powdered sugar
1 tablespoon grated orange peel
2 teaspoons lemon juice
2 tablespoons orange juice
Cream together butter and shortening. Blend in 2 cups powdered
sugar with orange peel. Add 2 more cups powdered sugar and juices
and beat until smooth and creamy.
* * *
Fourth place
Mocha cocoa cake
Jeanne Runyon, Peoria Heights
3 cups packed brown sugar
1 cup butter, softened
4 eggs
2 teaspoon vanilla extract
2 2/3 cups all-purpose flour
¾ cup baking cocoa
1 tablespoon baking soda
½ 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 9-inch
round baking pans.
Bake at 350 degrees for 35 minutes. Cool in pans 10 minutes;
remove to wire racks to cool completely.
Frosting
½ cup butter
3 squares (1 ounce each) unsweetened
chocolate
3 square (1 ounce each) semisweet
chocolate
5 cups confectioners’ sugar
¾ cup sour cream
2 teaspoon vanilla extract
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.
[to top of second column] |
 Sour cream spice cake
Mary Rankin, Emden
2 cups all-purpose flour
1½ cups packed brown sugar
1 cup sour cream
¼ cup stick butter, softened
¼ cup shortening
½ cup water
2 teaspoons ground cinnamon
1¼ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon allspice
½ teaspoon salt
½ teaspoon ground nutmeg
2 large eggs
Preheat the oven to 350 degrees. Line bottoms of two 9-inch round
cake pans with parchment paper.
Beat all ingredients with electric mixer on low speed 30 seconds,
scraping bowl constantly. Beat on high speed three minutes (two
minutes with stand mixer), scraping bowl occasionally. Pour into
pans.
Bake 30 to 35 minutes, or until toothpick inserted in the center
comes out clean. Cool 10 minutes in pan on wire rack; flip cakes out
onto cooling racks, remove parchment paper. Cool completely.
Frost with buttercream frosting.
Buttercream frosting
6 cups powdered sugar
2 teaspoons vanilla
1 cup butter, softened
3-5 tablespoons milk
Mix all ingredients except milk. Gradually add milk a tablespoon
at a time until spreading consistency.
* * *
German chocolate cake
Abrigail Sasse
1 package (4 ounces) sweet German
baking chocolate
½ cup water
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cups butter, softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites
Preheat oven to 350 degrees. Grease three 8-inch round cake pans.
Microwave chocolate and water in microwavable bowl on high for 1½
to 2 minutes or until chocolate is melted. Stir halfway through
heating time.
Mix flour, baking soda and salt. Set aside. Beat butter and sugar
in large bowl with electric mixer on medium speed 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 well after each addition until
smooth.
Beat egg whites in another large bowl with electric mixer on high
speed until stiff peaks form. Gently stir into batter. Pour into
prepared pans.
Bake 30 minutes or until cake springs back when lightly touched
in center. Cool 15 minutes and remove from pans. Cool completely on
wire racks. Spread coconut-pecan frosting between layers and over
top of cake.
Coconut-pecan filling
1 can (12 ounces) evaporated milk
1½ cups sugar
4 egg yolks, slightly beaten
¾ cup butter
1½ teaspoons vanilla
2¾ cups coconut
1½ cups chopped pecans
Combine milk, sugar, egg yolks, butter and vanilla in large
saucepan. Stirring constantly, cook on medium heat until mixture
thickens and begins to boil. Remove from heat.
Stir in coconut and pecans. Cool to room temperature and
spreading consistency.
* * *
Teen chocolate cake
David Carter, Lincoln
2 cups all-purpose flour
1 cup unsweetened cocoa
1½ teaspoons baking soda
½ teaspoon salt
½ cup butter or margarine (one
stick), softened
1 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
1½ teaspoon vanilla extract
1½ cups buttermilk
1. Preheat oven to 350 degrees. Grease three 8-inch round cake
pans. Line bottoms with waxed paper; grease paper. Dust pans with
flour.
2. In medium bowl, stir together flour, cocoa, baking soda and
salt.
3. In large bowl, with mixer at low speed, beat butter and brown
and granulated sugars until blended. Increase speed to high; beat
five minutes. Reduce speed to medium-low; add eggs, one at a time,
beating well after each addition. Add vanilla and beat until mixed.
Add flour mixture alternately with buttermilk, beginning and ending
with flour mixture; beat just until batter is smooth, scraping bowl
occasionally with rubber spatula.
4. Divide batter equally among prepared pans. Bake 30 to 35
minutes, until toothpick inserted in center of layers comes out
clean. Cool layers in pans on wire racks 10 minutes. With small
knife, loosen layers from side of pans; invert onto wire racks.
Remove waxed paper; cool completely.
5. Meanwhile, prepare chocolate buttercream icing. Place one cake
layer on cake plate; spread with 1/3- cup frosting. Top with second
layer; spread with 1/3 cup frosting. Place remaining layer on top.
Frost side and top with remaining frosting. Makes 16 servings
Chocolate buttercream icing
½ cup butter or margarine
½ cup solid vegetable shortening
1 teaspoon clear vanilla extract
¾ cup cocoa (OR three 1-ounce
unsweetened chocolate squares, melted)
4 cups sifted confectioners’ sugar
(approximately 1 pound)
3 to 4 tablespoons milk
Cream butter and shortening with electric mixer. Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium
speed. Scrape sides and bottom of bowl often. When all sugar has
been mixed in, icing will appear dry. Add milk and beat at medium
speed until light and fluffy. Keep icing covered with a damp cloth
until ready to use. For best results, keep icing bowl in
refrigerator when not in use. Refrigerated in an airtight container,
this icing can be stored two weeks. Re-whip before using.
Yield: 3 cups
* * *
Angel food cake
Diana Hinch, Hartsburg
2 cups powdered sugar
1 cup cake flour
2 cups egg whites
Pinch of salt
2 teaspoons cream of tartar
1 teaspoon vanilla
1. Sift powdered sugar and cake flour together four times. Set
aside.
2. Then beat egg whites and salt until peaks are formed. Add
cream of tartar and vanilla. Beat thoroughly.
3. Fold in powdered sugar and cake flour mixture slowly.
4. Pour into pan and bake at 350 degrees for one hour.
5. Remove from oven and invert on bottle or can to cool.
Frosting
2 pounds powdered sugar
1 teaspoon vanilla
½ cup butter
½ cup shortening
Milk -- add to get desired consistency
[Provided by Logan County
Extension] |
