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First
place –
German
Sweet Chocolate Cake
Stephen
R. Wurth, Hartsburg
2¼
cups regular flour
1
teaspoon baking soda
¼
teaspoon salt
½
cup Gold Springs water
1
package (4 ounces) Bakers German sweet chocolate
2
cups sugar
1
cup (2 sticks) butter
4
egg yolks, unbeaten
1
teaspoon vanilla
1
cup buttermilk
4
egg whites
Heat
oven to 350 F.
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 until light and fluffy in a large bowl
with electric mixer on medium speed.
Add
egg yolks one at a time, beating after each.
Add
chocolate mixture and vanilla.
Add
buttermilk alternately with the 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 F for 30 minutes.
Coconut/Pecan
Frosting
1
can (12 ounces) evaporated milk
1½
cups sugar
4
egg yolks
¾
cups (1½ sticks) butter
1½
teaspoons vanilla
1
package (7 ounces) Bakers angel flake coconut
2
cups chopped pecans
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 and chopped pecans.
Let sit to cook to room temperature. Spread on cooled cake.
Second
place –
Angel
Food Cake
Janet
Dahmm, Beason
1
cup sifted cake flour
1
1/3 cups sugar, sifted
1¼
cups egg whites
¼
teaspoon salt
1
teaspoon cream of tartar
½
teaspoon vanilla
¼
teaspoon almond extract
Sift
flour, then sift again with half the sugar. Set aside.
Beat
egg whites, salt, and cream of tartar together until soft peaks
form.
Fold
remaining sugar into egg whites and add vanilla and almond
extract.
Gradually
sift in flour and sugar.
Turn
into ungreased angel food cake pan. Bake for 35 minutes at 375 F.
Invert
pan as soon as taken from oven, allowing air to circulate under
it. Leave until cold and remove from pan.
Third
place –
Chiffon
Cake
Jack
Buckley, Chestnut
2¼
cups sifted cake flour or 2 cups sifted all-purpose flour
1½
cups sugar
1
tablespoon baking powder
¼
teaspoon salt
½
cup cooking oil
7
egg yolks
2
teaspoons finely shredded orange peel
1
teaspoon finely shredded lemon peel
1
teaspoon vanilla
¾
cup cold water
7
egg whites
½
teaspoon cream of tartar
In
a bowl combine flour, sugar, baking powder, and salt. Add oil, egg
yolks, orange and lemon peel, vanilla, and cold water. Beat with
an electric mixer on low speed until combined. Beat on high speed
five 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 up). Pour batter
in a thin stream over beaten egg whites. Fold in gently. Pour into
an ungreased 10-inch tube pan.
Bake
in 325 F oven for 65 to 70 minutes or until top springs back when
lightly touched. Invert cake pan until cool.
Butter
Cream Frosting
2/3
cup butter, softened
4
cups powdered sugar
1
teaspoon vanilla
3½
tablespoons half-and-half
In
a large bowl cream butter until light and fluffy. Gradually add
powdered sugar, beating well after each addition. Add vanilla and
half-and-half, a tablespoon at a time. Beat to desired spreading
consistency.
(To
top of second column) |
Fourth
place –
Red
Velvet Cake
Jeanne
Runyon, Peoria Heights
1
cup butter, softened
1½
cups sugar
2
eggs
1
bottle (1 ounce) red food coloring
2½
cups cake flour
1
teaspoon baking powder
1
teaspoon baking soda
1
teaspoon salt
1
tablespoon cocoa
1
cup buttermilk
1
teaspoon vanilla
1
teaspoon vinegar
Cream
together the butter, sugar and the eggs. Add food coloring to the
creamed mixture. Sift together all of the dry ingredients.
Alternate flour mixture and buttermilk into the creamed mixture.
Add the vanilla and vinegar. Bake for 30 minutes at 350 F in three
eight-inch layer pans lined with waxed paper.
Frosting
3
tablespoons flour
1
cup milk
1
cup butter
1
cup sugar
1
teaspoon vanilla
Cook
flour and milk together until very thick, stirring constantly,
then cool. Cream butter, sugar and vanilla until fluffy, then add
the cooled flour/milk mixture and beat together. Spread between
layers and on top and sides.
Touch
of Almond Butter Cake
Cherie
Rankin, Emden
¼
cup butter, softened
½
cup shortening
1½
cups granulated sugar
2¼
cups sifted cake flour
4
teaspoons baking powder
1
teaspoon salt
1
cup milk
1
teaspoon clear vanilla
½
teaspoon almond extract
5
egg whites
Cream
butter and shortening; mix in sugar gradually. In separate bowl,
mix flour, baking powder and salt; add alternately with milk. Stir
in vanilla and almond extract. Beat egg whites until stiff peaks
form, and gently fold into batter. Pour into three greased and
floured or parchment-lined eight-inch round pans. Bake at 350 F
for 25 to 30 minutes. Cool in pans for 10 minutes, then remove to
cooling racks to cool completely.
Browned
Butter Almond Butter-cream Frosting
6
cups powdered sugar
1
teaspoon almond extract
2/3
cup butter (no substitutes)
2
to 4 tablespoons milk
2
teaspoons clear vanilla
Heat
butter over medium heat until light brown. Watch carefully, as
butter can brown and burn quickly. Cool.
Mix
cooled melted butter with powdered sugar in large bowl. Stir in
vanilla, almond extract, and enough milk to make icing spreading
consistency. Beat until smooth and spreadable.
Chocolate
Cake
Nancy
Read, Elkhart
½
cup shortening
1½
cups sugar
1
teaspoon soda
1
teaspoon vanilla
½
teaspoon salt
2
eggs
2
ounces chocolate
1
teaspoon baking powder
2
cups flour
1
cup water
Cream
shortening and sugar. Add soda, vanilla, salt; then add eggs and
chocolate; then add baking powder, flour and water to batter. Bake
at 350 F. 35 to 40 minutes. Frost with traditional powdered sugar
frosting.
Black
Magic Chocolate Cake
Nicole Sparks, 14, Lincoln
1¾
cups unsifted flour
2
cups sugar
1
cup strong coffee
¾
cup cocoa
1
teaspoon baking soda
1
teaspoon baking powder
2
eggs
1
cup buttermilk
½
cup vegetable oil
1
teaspoon vanilla
Combine
dry ingredients in large mixing bowl. Add remaining ingredients.
Beat at medium speed for two minutes. Pour into a greased and
floured 9-by-13-by-2-inch pan. Bake at 350 F for 35 to 40 minutes
or until cake tester comes out clean.
Spice
Cake
Danielle Barr, 12, Chestnut
1
cup butter or margarine
1
cup sugar
3
eggs
1½
teaspoons baking soda
¾
teaspoon salt
3
teaspoons cinnamon
2
teaspoons allspice
3
cups sifted cake flour
1
cup buttermilk
1
teaspoon vanilla
Cream
together butter and sugar. Add eggs, beating well. Add dry
ingredients alternately with buttermilk. Blend in vanilla. Pour
into greased and floured pans. Bake at 350 F for 30 to 35 minutes.
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