Logan County Cake Classic results and recipes          Send a link to a friend 

[August 06, 2007]  Logan County Cake Classic results:

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

* * *


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.


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.


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]

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