2018 fair-print

2018 Logan County Fair Lincoln Daily News July 29 - August 5, 2018 Page 227 2018 Cake Classic Recipes Angel food cake (Joyce Conrady) 1 ½ c. Sifted cake flour 2 ¼ c. Sugar 2 tsp. Cream of tartar Bakers dozen egg whites Sift cake flour. Add ¾ c. of the sugar. In large bowl, beat egg white till foamy. Add salt, flavorings and cream of tartar. Continue beating til soft peaks stand. On slow speed beat in sugar 2T. at a time. Fold in flour and sugar mixture in 6 portions. Bake 325º for 30 minutes. Then 350º for the next the next 25-30 minutes. Take out of the oven, flip upside-down until cool. Frost with favorite frosting. Mocha Cocoa Cake (Jeanie Runyon) 3 cups packed brown sugar 1 cup butter, softened 4 eggs 2 tsp. Vanilla extract 2 ⅔ cups all purpose flour 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 just blended. Pour into three greased and floured 9 inch round baking pans. Bake at 350º for 35 minutes. Cool on pnas 10 minutes. Remove to wire racks to cool completely. Frosting ½ cup butter, softened 3-1oz squares unsweetened chocolate 3- 1 oz squares semi-sweet chocolate 5 cups confectioners sugar ¾ cup sour cream 2 tsp vanilla extract In a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mix- ing 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) 1tsp vanilla ¼ almond extract ½ tsp. Salt ¾ cup baking cocoa 1 TBSP baking soda ½ tsp. Salt 1 ⅓ cups sour cream 1 ⅓ cups hot coffee CONTINUE 00