2018 fair-print

Page 232 2018 Logan County Fair Lincoln Daily News July 29 - August 5, 2018 Chocolate Cake (Daniel Crider) ¾ cup butter, softened 3 eggs 2 cups all purpose flour ¾ cup unsweetened cocoa powder 1 tsp baking soda ¾ tsp baking powder ½ tsp salt 2 cups sugar 2 tsp vanilla 1 ½ cups milk Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 9x1 ½ inch round cake pans. Line bottoms of pans with parchment paper. Grease and lightly flour bottoms and sides of pans. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside. In a large mixing bowl beat butter with an electric mixer on medium to high for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until combined (3-4 min- utes) scrape sides of bowl. Continue beating on medium speed for 2 minutes. Add eggs 1 at a time, beating after each addition (about 1 minute total) beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each ad- dition until just combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into prepared pans. Bake in a 350º oven for 30- 35 minutes, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off parchment pa- per. Cool thoroughly on racks. No cook fudge frosting 9 cups sifted powdered sugar 1 cup unsweetened cocoa powder 1 cup butter ⅔ cup boiling water 2 tsp. Vanilla In a very large bowl combine powdered sugar and cocoa powder. Add butter, boiling water and vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. If necessary, cool for 20 minutes or until mixture reaches spreading consistency