[Photos provided by Cherie Lock]
[Mr. Cullers, of Cullers French Fries, purchased
the first-place cake. He's pictured here with his wife, Dorie,
and the winner of the Cake Classic.]
1. Cherie
Rankin, Emden; red velvet; purchased by Cullers French Fries, $500
2. Abrigail Sasse,
Beason; German chocolate; purchased by Savori Catering, $300
3. Jeanne L. Runyon,
Peoria;
chocolate; purchased by Illini Bank, $225
4. Jack Buckley,
Chestnut; chiffon; purchased by Gold Springs Water, $175
[The McLaughlin ladies present the Annie McLaughlin
first-place award -- the first presentation of an award to be given
annually.]
Dee Parr, spice;
purchased by Dean Bruns, $160
Danielle Seiler-Barr,
white butter; purchased by Judge John T. McCullough, $100
Mary Mittelsteadt,
angel food; purchased by Carol Runyon, Creative Memories consultant,
$110
Elizabeth Carter,
teen chocolate; purchased by Illini Bank, $90
Marge Knowles,
donated decorated devil’s food cake; purchased by Terry Lock, $125.
Auction total: $1785
(Winning recipes below)
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First place
Red velvet
Cherie Rankin,
Emden
1 cup
butter
1½ cups
sugar
1
teaspoon vanilla
2
tablespoons cocoa
1
teaspoon salt
2¼ cups
cake flour
1 cup
buttermilk
2 eggs
1
tablespoon vinegar
1
teaspoon baking soda
2 ounces
red food coloring
Cream
butter and sugar; add eggs. Make paste with food coloring and cocoa,
then add to butter. Add salt, buttermilk, flour and vanilla. Put
vinegar and baking soda in cup and mix; add to the batter. Do not
beat hard; use low speed. Bake at 350 degrees for 20-25 minutes or
until cake tester comes out clean.
Red velvet cooked
frosting
1 cup
milk
5
tablespoons flour
1 cup
butter
1 cup
sugar
1½
teaspoons vanilla
Whisk flour into milk in a
small saucepan. Cook and stir over medium heat until mixture
thickens. Cool to room temperature. Cream butter and sugar. Add
cooled flour mixture and beat well. Beat in vanilla; continue to
beat frosting until light and fluffy.
Second place
German sweet chocolate
Abrigail Sasse,
Beason
1
package (4 ounces) German sweet chocolate
½ cup
water
2 cups
flour
1
teaspoon baking soda
¼
teaspoon salt
1 cup (2
sticks) butter
2 cup
sugar
4 egg
yolks
1
teaspoon vanilla extract
1 cup
buttermilk (1 percent)
4 egg
whites
Heat
oven to 350 degrees. Grease bottoms of three 8-inch round cake pans.
Microwave chocolate and water in microwave until chocolate is
melted. Mix flour, baking soda, and salt; set aside. Beat butter and
sugar in large bowl 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
after each addition until smooth. Beat egg whites in another bowl
until stiff peaks form. Gently stir into batter. Pour into prepared
pans. Bake 30 minutes. Cool cakes 15 minutes, remove from pans. Cool
completely and spread coconut pecan frosting between layers and on
top of cake.
Frosting
1 can
(12 ounces) evaporated milk
1½ cups
sugar
¾ cup
butter
4 egg
yolks, slightly beaten
1½
teaspoons vanilla
2 1/3
cup coconut
1½ cups
chopped pecans
Stir milk, sugar, butter,
egg yolks, and vanilla in large saucepan. Stirring constantly, cook
on medium heat 12 minutes or until thickened and golden brown.
Remove from heat. Stir in coconut and pecans. Cool to room
temperature and of spreading consistency.
Third place
Mocha cocoa cake
Jeanne Runyon,
Peoria Heights
3 cups
packed brown sugar
4 eggs
2 2/3
cups all-purpose flour
1
tablespoon baking soda
1 1/3
cups sour cream
1 cup
butter, softened
2
teaspoons vanilla extract
¾ cup
baking cocoa
½
teaspoon salt
1 1//3
cups boiling water or coffee
Heat
oven to 350 degrees. 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 mixtures. Mix on low just until combined. Stir in water or
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
½ cup
butter
3
squares (1 ounce each) semisweet chocolate
¾ cup
sour cream
3
squares (1 ounce each) unsweetened chocolate
5 cups
confectioners’ sugar
2
teaspoons vanilla extract
For frosting, 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. Frost cooled cake.
Fourth place
Lemon-orange chiffon
Jack Buckley,
Chestnut
2¼ cups
sifted cake flour
1½ cups
sugar
1
tablespoon baking powder
½ cup
cooking oil
7 egg
yolks
2
teaspoons finely shredded orange peel
1
teaspoon finely shredded lemon peel
1
teaspoon vanilla
7 egg
whites
½
teaspoon cream of tartar
¾ cup
cold water
¼
teaspoon salt
In a
bowl combine flour, sugar, baking powder and 1/4 teaspoon salt. Add
oil, yolks, orange and lemon peel, vanilla and ¾ cup 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). 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 to 70 minutes or until top springs back
when lightly touched. Invert pan until completely cool.
Vanilla butter cream
frosting
6 cups
sifted powdered sugar
1 cup
butter, softened
1½
teaspoon vanilla
4 to 6
tablespoons milk
Beat all ingredients on
medium speed until light and fluffy.
[to top of second column in
recipe section]
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Spice cake supreme
Dee Parr, Mason City
2 cups sifted all-purpose flour
1 cup
fine granulated sugar
1
teaspoon baking powder
1
teaspoon salt
¼
teaspoon baking soda
¾
teaspoon cinnamon
½
teaspoon cloves
¾
teaspoon nutmeg
2/3 cup
shortening
¾ cup
brown sugar
1 cup
buttermilk
3 eggs
½ cup
finely chopped walnuts
Sift
together first seven ingredients twice. Add shortening, brown sugar
and buttermilk. Mix until all flour is moistened. Beat two minutes
at medium speed on electric mixer. Add eggs; beat two minutes more.
Stir in nuts. Bake in two greased and floured 9-by-1½-inch round
pans at 350 degrees for 30 to 35 minutes. Cool completely. Frost.
Fluffy butter cream
frosting
1 stick
unsalted butter
1-pound
package powdered sugar
¼ cup
light cream
1½
teaspoon vanilla
Cream butter; gradually add
half sifted powdered sugar, blending well. Beat in 2 tablespoons
cream and vanilla. Gradually blend in remaining powdered sugar. Add
enough cream to make spreading consistency. Beat on high speed to
get it real fluffy. Frosts two 9-inch layers.
White butter cake
Danielle Barr, Chestnut
¾ cup shortening
1½ cups
sugar
2½ cups
sifted cake flour
1¾
tablespoons baking powder
1
teaspoon baking soda
1¾
teaspoons salt
1 cup
milk
1½
teaspoons vanilla extract
5 egg
whites
Cream
shortening; gradually add sugar, beating well at medium speed of an
electric mixer. Combine flour, baking powder, soda, and salt; add to
creamed mixture alternately with milk, beginning and ending with
flour mixture. Mix after each addition. Stir in vanilla. Beat egg
whites (at room temperature) until stiff peaks form. Gently fold in
batter. Pour batter into two greased and floured 9-inch round cake
pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden
pick inserted in center comes out clean. Cool in pans 10 minutes;
remove from pans and let cool completely on wire rack.
Butter cream frosting
1½ cups
margarine
4 cups
powdered sugar
2
tablespoons milk
½
teaspoon vanilla extract
Cream butter at medium
speed; gradually add sugar, beating until light and fluffy. Add
milk; beat until spreading consistency. Stir in vanilla extract.
Teen chocolate
Elizabeth Carter, Lincoln
2 2/3 cups flour
4
teaspoons baking powder
1
teaspoon baking soda
1 cup
plus 5 tablespoons sugar
4
tablespoons water
10
tablespoons semisweet cocoa
½ cup
butter, softened
2 eggs
1 cup
milk
2
teaspoons vanilla
In a
mixing bowl, combine the flour, baking powder, and baking soda. Set
aside. In a saucepan, combine 4 tablespoons sugar, the water and the
cocoa. Melt the mixture on medium heat for one minute, stirring
constantly. In a separate mixing bowl, cream the butter and the rest
of the sugar together. Add the eggs. Beat well. Add the flour
mixture to the creamed mixture. Add the cocoa mixture, the milk, and
the vanilla. Pour the batter into greased pans. Bake at 350 degrees
for 20 minutes. Remove from oven and let cool. Frost with chocolate
frosting.
Chocolate icing
1 cup
shortening
1 cup
margarine
8 cups
powdered sugar
1 cup
cocoa
1
teaspoon vanilla
3
tablespoons milk
Mix butter and shortening
together. Add powdered sugar, 2 cups at a time. Add cocoa, vanilla
and milk. Add more milk if needed. Makes 8 cups.
Angel food
Mary Mittelsteadt, Lincoln
1½ cups cake flour
2
teaspoons cream of tartar
½
teaspoon salt
¼
teaspoon almond extract
2¼ cups
sugar
1
teaspoon vanilla
2 cups
egg whites
Sift
cake flour and ¾ cup of sugar. Beat egg whites. Add salt,
flavorings, and cream of tartar. Add remaining sugar. Add flour and
sugar mixture. Bake at 325 degrees for the first 30 minutes, then at
350 for the last 25 minutes.
Butter cream frosting
1 pound
powdered sugar
¼ cup
milk
1/3 cup
margarine
¼
teaspoon salt
1
teaspoon vanilla
Beat
until creamy.
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