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1. Jack Buckley; chiffon; purchased by Cullers French Fries, $650
2. Jacob Runyon; teen chocolate; purchased by Sivori Catering, $500
3. Elizabeth Carter; spice; purchased by Gold Springs Water, $200
4. Darlene Crider; German chocolate; purchased by R.W. Garrett
Insurance, $200
Carlene Carter; angel food; purchased by Harold Goodman
Excavating and Trucking, $325
Brandon Rankin; red velvet; purchased by S&N Display Fireworks,
$400
Lynette Cavinder; white butter; purchased by Justil Delivery,
$250
Jeanne Runyon; chocolate; purchased by Judge John McCullough and
Wayne Hanner, $225
Total: $2,750
* * *
Recipes
Chiffon cake
First place: Jack Buckley,
Chestnut
2 1/4 cups sifted cake
flour
1 1/2 cups sugar
1 tablespoon baking
powder
1/4 teaspoon salt
1/2 cup cooking oil
7 egg yolks
2 teaspoons finely
shredded orange peel
1 teaspoon finely
shredded lemon peel
1 teaspoon vanilla
3/4 cup cold water
7 egg whites
1/2 teaspoon cream of
tartar
In a bowl, combine flour, sugar, baking powder and salt. Add oil,
yolks, orange and lemon peel, vanilla, and cold water. Beat with an
electric mixer on low speed till combined. Beat on high speed five
minutes or until satin smooth.
In a bowl combine egg whites and cream of tartar. Beat till 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 at 325 degrees for 50 minutes or until top springs
back when lightly touched. Invert cake pan until cool.
Creamy butter icing
1 pound powdered sugar
1/8 teaspoon salt
1/2 cup butter
1 teaspoon vanilla
3-4 tablespoons milk
Mix together until smooth.
* * *
Teen chocolate cake
Second place: Jacob Runyon,
Peoria Heights
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3/4 cup cocoa powder
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 9-inch cake pans (or two 8-inch pans and six muffin
cups). Bake at 325 degrees for 30-35 minutes. Cool cake 15 minutes
before removing from pans. Cool on wire racks.
Chocolate buttercream frosting
1 cup butter, softened
1/2 cup shortening
4 cups sifted powdered
sugar
1/4 cup baking cocoa
2 tablespoons milk
1 teaspoon vanilla or
almond extract
Cream butter at medium speed of an electric mixer; gradually add
sugar and cocoa, beating until light and fluffy. Add milk; beat
until spreading consistency. Stir in extract. Yield: 3 cups
* * *
Molasses spice cake
Third place: Elizabeth Carter,
Lincoln
1 cup butter, softened
2 cups sugar
1/4 cup molasses
4 eggs
4 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground
ginger
1 teaspoon ground cloves
2 teaspoons ground
cinnamon
1 1/3 cups milk
Preheat oven to 350 degrees. Cream butter; gradually add sugar
and molasses, beating well. Add eggs one at a time, beating well
after each addition.
Combine flour, baking powder, salt and spices; add to creamed
mixture alternately with milk, beginning and ending with flour
mixture.
Pour batter into two greased 9-inch cake pans. Bake one hour or
until a wooden pick inserted in center comes out clean. Cool pans on
a wire rack for about 10 minutes; then remove from pans and cool
completely.
Buttercream frosting
1/2 cup butter
1/2 cup vegetable
shortening
2 teaspoons vanilla
6-8 tablespoons heavy
cream
5 cups confectioners'
sugar
1 tablespoon meringue
powder
Cream together butter and shortening; add flavoring and milk and
mix thoroughly. Add sugar and meringue powder gradually at medium
speed. If the frosting is too stiff, add more cream 1 teaspoon at a
time until it is smooth enough to spread. Makes about 5 cups.
* * *
German sweet chocolate cake
Fourth place: Darlene Crider,
Lincoln
1 package (4 ounces)
German sweet baking chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup margarine or
butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Line bottoms of three (8- or 9-inch) round cake pans with wax
paper.
Microwave chocolate and water for 1 1/2 to 2 minutes -- or until
chocolate is almost melted, stirring after each minute. Stir until
chocolate is completely melted.
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.
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 at 350 degrees for 30 minutes or
until a toothpick inserted into centers comes out clean.
Cool 15 minutes; remove from pans; remove wax paper. Cool
completely on wire racks.
Spread coconut-pecan filling and frosting between layers and onto
top of cake. (See top of second column.)
[to top of second column]
 |
 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 2/3 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. Remove from heat.
Stir in coconut and pecans. Mix well.
Cool to room temperature and of desired spreading consistency.
Makes about 4 1/2 cups or enough to fill and frost top of
three-layer cake.
* * * Mocha cocoa cake
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 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
3 squares (1 ounce each)
semisweet chocolate
5 cups confectioners'
sugar
3/4 cup sour cream
2 teaspoons 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.
* * *
Southern red velvet cake
Brandon Rankin, Lincoln
2 1/2 cups all purpose
flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1/2 cup 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 (two or
three, as desired).
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 in oven evenly
spaced apart. Rotate pans halfway through baking.
Bake at 350 degrees for 30-35 minutes, until cake separates from
the pan.
Icing
2 cups butter or
margarine
2 cups milk
2 cups sugar
8 tablespoons flour
2 teaspoons vanilla
* * *
Angel food cake
Carlene Carter, Lincoln
1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups large egg
whites (about 12)
1 1/2 teaspoons cream of
tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond
extract
1/4 teaspoon salt
Move oven rack to lowest position. Heat oven to 375 degrees.
Sift powdered sugar and flour into medium bowl; mix and set
aside. In large bowl, beat egg whites and cream of tartar with
electric mixer on medium speed until foamy. Beat in granulated
sugar, 2 tablespoons at a time, on high speed, adding vanilla,
almond extract and salt with the last addition of sugar. Continue
beating until stiff and glossy. Do not underbeat.
Sprinkle powdered sugar and flour mixture, 1/4 cup at a time,
over egg white mixture, folding in with rubber spatula just until
sugar-flour mixture disappears. Push batter into ungreased 10x4-inch
angel food cake pan (tube pan). Cut gently through batter with metal
spatula or knife to break air pockets.
Bake 30 to 35 minutes or until cracks feel dry and top 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. Frost with buttercream frosting.
Buttercream frosting
8 tablespoons butter,
softened
3 tablespoons heavy or
whipping cream
1 teaspoon vanilla
4 cups powdered sugar
Beat together butter, cream and vanilla. Beat in powdered sugar
until smooth and creamy. Add a bit more cream if needed for a softer
frosting.
* * *
White butter cake
Lynette Cavinder, Atlanta
2 1/2 cups sifted 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
Grease and flour two 9-inch round layer cake pans, set aside.
Sift flour, sugar, baking powder and salt into a large mixer bowl.
Add butter, milk and vanilla. Beat on slow speed until blended. Then
beat on medium for two minutes, occasionally scraping down the sides
of the bowl. Add unbeaten egg whites and beat two minutes longer at
medium speed.
Pour batter into prepared pans and bake at 350 degrees for 20-30
minutes or until cake is light golden brown. Cool 15 minutes in pan;
then carefully remove layers from pan. Cool completely; then ice.
[Text from file received from Cherie A. Lock,
Logan County
Extension Unit] |
