Logan County Cake Classic results
1. Jack Buckley;
chocolate cake, purchased by Cullers French
Fries, $550
2. Jeanne Runyon;
German chocolate cake, purchased by Sivori
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
* * *
Recipes
First place
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.
* * *
Second place
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.
* * *
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.
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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.
* * *
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.
* * *
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.
* * *
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
Mix powdered sugar and butter. Stir in
vanilla and cocoa. Gradually add milk to make smooth and spreadable. |