Logan County Cake Classic results

1. Jack Buckley; chocolate cake, purchased by Cullers French Fries, $550

2. Jeanne Runyon; German chocolate cake, purchased by Savori Catering, $400

3. Carlene Carter; chiffon cake, purchased by Illini Bank, $200

4. Abrigail Sasse; angel food cake, purchased by S & N Fireworks, $175

Dana Oltmanns; red velvet cake, purchased by Miller Angus Farms, $175

Harriet Buckley; spice cake, purchased by Dean Bruns, $125

Sheila Bradburn; white butter cake, purchased by Derald Reinhart to honor Lanie Reinhart, fair queen in 1999, $70

Krista Ubbenga; teen chocolate cake, purchased by Wayne Hanner and Judge John T. McCullough, $190

Auction total: $1,885

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Sour cream chocolate

Jack Buckley, Chestnut

1 cup baking cocoa

1 cup boiling water

1 cup butter or margarine, softened

2 1/2 cups sugar

4 eggs

2 teaspoons vanilla extract

3 cups cake flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup sour cream (8 ounces)

Dissolve cocoa in water; set aside. In a mixing bowl cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture and sour cream. Pour into three greased and floured 9-inch round cake pans.

Bake at 350 degrees for 30-35 minutes, until tester comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Frosting

6 cups powdered sugar

2 sticks butter

4-6 tablespoons milk

1/2 teaspoon vanilla

3/4 teaspoon almond

1/2 cup cocoa

Mix until light and fluffy.

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German sweet chocolate

Jeanne L. Runyon, Peoria Heights

1 package (4 ounces) Baker's German sweet chocolate

1/2 cup boiling water

2 1/4 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter

2 cups sugar

4 egg yolks

1 teaspoon vanilla extract

1 cup buttermilk

4 egg whites

Melt chocolate in boiling water; cool. Mix flour with soda and salt; set aside. Cream butter and sugar in large bowl until light and fluffy. Add egg yolks, one at a time, beating after each addition. Blend in vanilla and melted chocolate. Add flour mixture, alternately with the buttermilk, beating after each addition until smooth.

Beat egg whites until they form stiff peaks; fold into batter. Pour batter into three 9-inch layer pans that have been lined with waxed paper. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in the center. Remove from oven; immediately run spatula around between cake and sides of pan. Cool cakes in pans 15 minutes; then remove and cool on rack. Spread coconut pecan filling between layers and over the top of cake.

Coconut-pecan filling

1 1/2 cup (12-ounce can) evaporated milk

1 1/2 cup sugar

4 egg yolks, slightly beaten

3/4 cup butter

1 1/2 teaspoon vanilla

2 cups flaked coconut

1 1/2 cups chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until mixture thickens and is golden brown, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency.

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Third place

Mocha chiffon

Carlene Carter, Lincoln

1 cup egg whites, at room temperature

1/2 teaspoon cream of tartar

1 1/2 cups sugar

2 1/4 cups all purpose flour

1/2 cup cocoa

3/4 cup cold coffee

7 egg yolks

1/2 cup salad oil

1 tablespoon double-acting baking powder

1 teaspoon vanilla extract

Preheat oven to 325 degrees. In a large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beating at high speed, sprinkle in 1/2 cup sugar, 2 tablespoons at a time; beat until sugar is dissolved and whites stand in stiff peaks. Do not scrape bowl during beating.

In another large bowl with mixer at medium speed, beat flour with cocoa, cold coffee, 1 cup sugar, egg yolks, salad oil, baking powder and vanilla extract until thoroughly blended.

Pour flour mixture over whites and, with rubber spatula, gently fold until just blended.

Pour batter into ungreased 10-inch tube pan and bake 1 1/4 hours or until top springs back when lightly touched with finger.

Invert cake in pan on funnel or bottle; cool completely in the pan.

With metal spatula, carefully loosen cake from tube pan; place on cake plate.

Mocha icing

1/2 cup butter

1/2 cup shortening

6 ounces milk chocolate chips

4 cups powdered sugar

2 tablespoons strong coffee

1 teaspoon vanilla extract

Blend butter and shortening until light and fluffy. Melt chocolate chips and blend into mixture. Add 2 cups powdered sugar until well mixed. Add final 2 cups powdered sugar and coffee and beat until fluffy.

Fourth place

Angel food

Abrigail Sasse, Beason

1 1/2 cups cake flour

2 1/2 cups sugar

2 cups egg whites

1/2 teaspoon salt

1/4 teaspoon almond extract

1/2 teaspoon orange extract

1 teaspoon vanilla

2 teaspoons cream of tartar

Sift cake flour with 3/4 cup sugar. Beat egg whites. Add salt, flavorings and cream of tartar. Add remaining sugar. Add flour-sugar mixture. Bake at 325 degrees for the first 30 minutes, then at 350 degrees for the last 25 minutes

Butter-cream frosting

1/2 cup butter, softened

1/4 cup Crisco

6 1/3 cups powdered sugar

1/3 cup milk

1 teaspoon butter flavoring

Cream shortenings. Add powdered sugar and milk alternately to butter. Beat in butter flavoring.

* * *

Red velvet cake

Dana Oltmanns, Lincoln

2 ounces red food coloring

3 tablespoons cocoa

1/2 cup Crisco

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

2 1/4 cups cake flour

1/2 teaspoon salt

1 cup buttermilk

1 tablespoon oil

1 teaspoon vinegar

1 teaspoon baking soda

Make a paste of food coloring and cocoa. Cream together shortening, sugar, eggs and vanilla. Add red cocoa paste and mix well.

Add buttermilk to creamed mixture alternately with flour and salt. Mix until smooth. Add oil.

Mix vinegar and soda by hand. Add to batter and stir. Bake in layer pans at 350 degrees for 30 minutes.

Icing

1 cup milk

5 teaspoons flour

1 cup oleo

1 cup sugar

1 teaspoon vanilla

Cook milk and flour until very thick, stirring constantly. Cool. Cream together oleo, sugar and vanilla until fluffy. Add flour mixture and beat until frosting stands in peaks.

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Spice cake

Harriet Buckley, Chestnut

Cream together:

1 cup sugar

1 cup butter

1 cup brown sugar

3 eggs

Sift four times:

2 2/3 cups cake flour

Add to flour and sift three times:

2 teaspoons cinnamon

2/3 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon cloves

Add dry ingredients alternately with 1 cup buttermilk to the butter and sugar mixture.

Add 1 teaspoon vanilla.

Bake at 350 degrees for 30 minutes.

Frosting

6 cups powdered sugar

1 cup butter

4-6 tablespoons milk

1 1/2 teaspoons vanilla extract

3/4 teaspoon almond extract

Beat together until light and fluffy.

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Silver white cake

Sheila Bradburn, Bath

2 3/4 cups cake flour

4 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cups shortening

1 2/3 cups sugar

1 1/3 cups milk

1 teaspoon clear vanilla

5 egg whites, at room temperature

Sift together baking powder, flour and salt. Set aside. Cream all shortening, sugar and milk. Add vanilla. Slowly add dry ingredients to creamed mixture. Mix on medium speed for two minutes, scraping bowl occasionally. Beat egg whites on high for two minutes. Fold in egg whites. Pour into greased and floured pans. Bake at 350 degrees for 25 to 30 minutes. Cool.

Frosting

3 cups powdered sugar

1/3 cup butter

1 tablespoon milk

1 tablespoon clear vanilla

Mix ingredients. Beat until smooth. Frost the cake.

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Devil's food cake

Krista Ubbenga, Hartsburg

2 cups sugar

1 cup butter or shortening

1 teaspoon vanilla

3/4 teaspoon almond extract

2 eggs

2 tablespoons vinegar

2 cups plus 2 tablespoons milk

2 1/2 cups cake flour

1 cup cocoa

2 teaspoons baking soda

1/2 teaspoon salt

Beat sugar, butter, vanilla and almond extract until light and fluffy. Beat in eggs. Mix vinegar with milk and let sit five minutes. Sift flour, cocoa, baking soda and salt together. Beat dry mixture into sugar mixture alternately with the milk mixture. Beat one minute longer. Pour into two greased and floured round cake pans. Bake in preheated 350-degree oven for 30-35 minutes.

Chocolate butter-cream frosting

4 1/2 cups powdered sugar

1/2 cup butter or margarine

3 teaspoons vanilla

1/2 cup cocoa

1/4 cup milk

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