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First place -- Teri Rich, German chocolate cake, purchased by
Cullers French Fries, $600 Second place -- Brandon Rankin, red
velvet cake, purchased by Sivori Catering, $575
Third place -- Carlene Carter, spice cake, purchased by Harold
Goodman Excavating and Trucking, $350
Fourth place -- Jeanne Runyon, chocolate cake, purchased by Gold
Springs Water, $275
Angie Taylor, white butter cake, purchased by R.W. Garrett
Insurance, $250
Jeremiah Williams, teen chocolate cake, purchased by Judge John
McCullough and Wayne Hanner, $300
Sheila Bradburn, angel food cake, purchased by S&N Display
Fireworks, $250
Mary Rankin, chiffon cake, purchased by Harold Goodman Excavating
and Trucking, $300
Total of cake purchases: $2,900
Teri Rich donated her first-place place winnings of $50 to 4-H.
Total proceeds: $2,950
* * *
First place -- Teri Rich, Mason City
German sweet chocolate
1 package (4 ounces) German sweet baking chocolate
1/2 cup water
1 cup margarine or butter, two sticks, softened
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
4 egg whites
Preheat oven to 350 degrees. Line bottoms of three (8- or 9-inch)
round cake pans with wax paper.
Microwave chocolate and water for 1 1/2 minutes; stir until
chocolate is melted.
Beat butter and sugar 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.
Mix flour, baking soda and salt together. Add flour mixture
alternately with buttermilk, beating well after each addition.
Beat egg whites in a separate bowl on high speed until stiff
peaks form. Gently stir egg whites into batter.
Pour into prepared pans. Bake 30 minutes or until cake springs
back when lightly touched in center. Cool 15 minutes, remove from
pans, remove wax paper. Cool completely on wire racks.
Coconut-pecan filling
1 can (12 ounces) evaporated milk
1 1/2 cups sugar
4 egg yolks, slightly beaten
3/4 cup (1 1/2 sticks) margarine or butter
1 1/2 teaspoons vanilla
1 package (7 ounces) coconut (2 1/3 cups)
1 1/2 cups chopped or whole pecans
Stir milk, sugar, egg yolks, butter and vanilla in large
saucepan. Cook on medium heat, stirring constantly, for 12 minutes
or until thickened and golden brown. (It will boil -- you will need
to stir down the bubbles.)
Remove from heat. Stir in coconut and pecans.
Cool to room temperature and of spreading consistency. Spread
between layers and over top of cake.
* * *
Second place -- Brandon Rankin, Lincoln
Red velvet cake
2 1/2 cups all purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
3 tablespoons cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Flour and grease cake pans.
In large bowl, sift together the flour, sugar, baking soda, salt
and cocoa powder.
In another large bowl, whisk together the oil, buttermilk, eggs,
food coloring, vinegar and vanilla.
Using a standard mixer, mix dry ingredients with wet ingredients
just until combined and smooth batter is formed.
Divide the cake batter into pans. Place pans evenly spaced apart
in oven. Bake at 350 degrees for 30 minutes.
Icing
2 cups Crisco
2 cups sugar
1 teaspoon vanilla
2 cups milk
8 tablespoons flour
* * *
Third place -- Carlene Carter, Lincoln
Peach marmalade spice cake
1 cup butter or margarine, softened
2 cups sugar
5 eggs, separated
3 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 8-ounce jar peach marmalade or peach preserves and/or orange
marmalade
Cream butter in a large mixing bowl; gradually add sugar, beating
until light and fluffy. Add egg yolks; beat well.
Sift together flour, spices, baking powder and soda. Add to
creamed mixture alternately with buttermilk, beginning and ending
with flour mixture. Mix well after each addition. Fold in marmalade.
Beat egg whites (at room temperature) until stiff peaks form; gently
fold into batter.
Pour batter into two 10-inch round greased and floured pans. Bake
at 350 degrees for 35 to 40 minutes, or until a wood pick comes out
clean. Cool in pans 10 minutes; remove layers from pans and let cake
cool completely.
Spread frosting between layers and on top and sides of cooled
cake.
Fresh orange frosting
10 tablespoons butter
2 teaspoons grated orange peel
4 cups powdered sugar
5 or 6 tablespoons orange juice
Cream butter. Mix in orange peel. Blend
in powdered sugar 1 cup at a time. Add enough orange juice 1
tablespoon at a time until of desired consistency.
* * *
Fourth place -- Jeanne Runyon, Peoria Heights
Mocha cocoa cake
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 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
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.
* * *
[to top of second column] |
 Angie Taylor, Latham
White cake
2 1/2 cups sifted cake flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup milk
1 1/2 teaspoons vanilla
4 egg whites, room temperature
Preheat the oven to 350 degrees. Grease and flour two 9-inch
round pans.
Sift flour, sugar, baking powder and salt into a large mixing
bowl. Add butter, milk and vanilla. Beat on slow speed until
blended. Then beat on medium speed two minutes, occasionally
scraping sides of bowl. Add unbeaten egg whites and beat two minutes
longer at medium speed.
Pour batter into prepared pans. Bake 35 to 40 minutes, or until
cake is light golden brown and pulling away from sides of pan. Cool
15 minutes. Remove from pans, cool completely.
Frost with buttercream frosting.
Buttercream frosting
1 cup butter, softened
6-7 cups powdered sugar
6-9 tablespoons milk
1/4 teaspoon salt
2 teaspoons vanilla
Beat butter until very fluffy. Alternately add powdered sugar and
milk. Add salt and vanilla.
* * *
Jeremiah Williams, Edinburg
Teen chocolate
3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1 1/2 cups milk
Allow butter and eggs to stand at room temperature for 30
minutes. Meanwhile, lightly grease and flour bottom and sides of
pans. Line bottom of pans with wax paper.
In a medium bowl stir together flour, cocoa powder, baking soda,
baking powder and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on
medium to high speed for 30 seconds. Gradually add sugar, about 1/4
cup at a time, beating on medium speed until well combined (three or
four minutes). Scrape sides of bowl; continue beating on medium
speed for two minutes. Add eggs one at a time, beating after each
addition (about one minute total). Beat in vanilla.
Alternately add flour mixture and milk to butter mixture, beating
on low speed after each addition just until combined. Beat on medium
to high speed for 20 seconds more. Spread batter evenly into the
prepared pans.
Bake in a 350 degrees oven for 30 to 35 minutes or until a wooden
toothpick inserted near center comes out clean. Cool cake layers in
pan for 10 minutes. Remove from pans. Peel off wax paper. Cool
thoroughly. Frost.
Chocolate fudge frosting
1/3 cup butter
2/3 cup cocoa
2 2/3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla
Melt butter in saucepan over medium heat. Add 1/3 cup cocoa. Heat
just until mixture begins to boil, stirring constantly until smooth.
Pour into small mixer bowl. Cool completely. Add confectioners'
sugar alternately with milk, beating to spreading consistency. Blend
in vanilla.
* * *
Sheila Bradburn, San Jose
Angel food cake
1 3/4 cups egg whites
1 1/4 cups cake flour
1 3/4 cups sugar
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
1 teaspoon almond extract
Separate and measure egg whites. Let them warm to room
temperature. Sift flour, measure, then sift with 3/4 cup sugar.
Preheat oven to 375 degrees.
On medium speed, beat egg whites with salt and cream of tartar
just until soft peaks form. Do not overbeat.
At high speed gradually beat in 1 cup sugar, 1/4 cup at a time,
beating well after each addition. Continue beating until stiff peaks
form. With a wire whisk or rubber scraper, gently fold extracts into
whites to combine.
Sprinkle one-fourth of flour mixture over whites. With whisk,
using an under-and-over motion, gently fold in flour mixture into
whites.
After all flour mixture is folded in, gently push the batter into
an ungreased 10-inch tube pan. With knife, cut through twice to
remove any large air bubbles. Spread evenly to smooth the top.
Bake on lowest rack at 375 degrees for 30 to 35 minutes or until
top springs back when gently pressed with finger. Invert pan over
neck of bottle to cool completely (about two hours).
Frosting
2 pounds powdered sugar
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla
milk -- add to get desired consistency
* * *
Mary Rankin, Emden
Spice chiffon cake
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon cloves
3/4 cup water
1/2 cup vegetable oil
7 egg yolks
7 egg whites
1/2 teaspoon cream of tartar
Move oven rack to lowest position. Heat oven to 325 degrees. Mix
flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice and
cloves in a large bowl. Beat in water, oil and egg yolks with
electric mixer on low speed until smooth.
With clean beaters, beat egg whites and cream of tartar in large
bowl on high speed until stiff peaks form. Gradually pour egg yolk
mixture over beaten egg whites, folding with rubber spatula just
until blended. Pour into ungreased angel food cake pan (tube pan),
10-by-4 inches.
Bake 55 minutes. Increase oven temperature to 350 degrees. Bake
about 10 minutes longer or until tip springs back when touched
lightly. Immediately turn pan upside down onto heatproof funnel or
bottle. Let hang about two hours or until cake is completely cool.
Loosen side of cake with knife or long metal spatula; remove from
pan.
Buttercream frosting
1 cup shortening
1 cup butter
6 cups powdered sugar
2 teaspoons vanilla
3-5 tablespoons milk
Cream butter and shortening. Add powdered sugar and vanilla --
mix. Gradually add enough milk to soften, and beat until spreadable.
[Provided by
Logan
County 4-H]
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