There was no way we were going to divulge these winning Dream Team cake recipes before last week's competition at the State Fair of Virginia. Now that crumbs have settled - and The Pilot's Dream Team of bakers bested cooks statewide and earned a dozen ribbons - we're making the recipes public. Enjoy!
Division: Pound cake, iced
Donna Brown, Chesapeake
Cold Oven Almond Pound Cake
Serves: 16
Note: All ingredients should be at room temperature.
For the cake:
1 cup (2 sticks) unsalted butter
1/2 cup Crisco Butter Flavor Vegetable Shortening
3 cups granulated sugar
5 large eggs
1 teaspoon pure vanilla extract
2 teaspoons pure almond extract
Pinch of salt
3 cups all-purpose flour
1 cup whole milk
For the glaze:
1 cup powdered sugar
2 teaspoons pure almond extract
3 tablespoons milk
1/2 cup chopped almonds
Spray Bundt pan with Baker's Joy Baking Spray.
Cream together butter, Crisco and granulated sugar.
Add eggs one at a time and mix well after each addition.
Add vanilla and almond extract. Add pinch of salt.
Add 1 cup of flour, 1?3 cup of milk, mix well.
Repeat until all flour and milk are added (ending with flour).
Pour into prepared pan. Place in center of oven.
Set oven for 325 degrees.
Bake for 1 hour and 25 minutes or until toothpick or tester comes out clean when inserted into center of cake.
Cool on rack for 30 minutes.
Meanwhile, prepare glaze by whisking together powdered sugar, almond extract and milk.
Using a pastry brush, glaze cake, allowing some to drip down sides. Sprinkle chopped nuts on top of cake.
Note: This freezes well, if you are fortunate enough to have any leftovers!
Division: Devil's food cake
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Karen Jaffe's The Devil Made Me Do It Cake
Karen Jaffe, Norfolk
The Devil Made Me Do It Cake
Serves: 8 to 12
2-1/4 cups sifted cake flour
4 ounces sweet (not salted) butter (one stick)
2-1/4 cups light brown sugar, packed
4 eggs
1-1/2 teaspoons vanilla extract
3 ounces unsweetened chocolate, melted (I prefer Scharffen Berger 99% Unsweetened Baking Chocolate)
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup espresso
3/4 cup boiling water
Preheat oven to 350 degrees.
Line with parchment then butter and lightly flour two 9-inch layer pans.
Sift and measure 2-1/4 cups cake flour and set aside.
In a large mixing bowl, cream the butter until smooth.
Alternating, add the brown sugar and eggs; beat until light and fluffy.
Add vanilla, then chocolate, then baking soda and salt.
Alternating, add flour and sour cream; beat until smooth.
Slowly add espresso and hot water, on stir setting, until blended.
You will have thin batter.
Pour into prepared pans. Bake at 350 for about 30 minutes. (I check for doneness with a toothpick at 25 minutes.)
Leave cakes in pans for 10 minutes, then turn out onto cooling racks.
Frosting
1/2 cup butter
2 2?3 cups powdered sugar
3/4 cup unsweetened cocoa powder (Droste is my preferred brand)
2-1/2 teaspoons vanilla extract
3/4 cup (or a little more or a little less) whipping cream
Cream butter, until whipped.
Sift then measure powdered sugar and cocoa, then stir them together.
Add vanilla to creamed butter and blend.
Alternate adding 1?3 of the sugar/cocoa mixture with 1?3 of the cream. Repeat twice.
Whip until you are satisfied with the consistency. (I like fluffy.) Use to ice cooled cake.
Division: Coconut cake
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Silvia Thomas' Coconut Cake
Silvia Thomas, Virginia Beach
Coconut Cake
Serves: 12
For the filling:
1/4 cup sugar
2 tablespoons cornstarch
1 cup milk
2 eggs yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut
For the cake:
1/2 cup milk
1/2 cup canned coconut cream
2 cups cake flour
2 ounces coconut milk powder
3-1/2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups sugar
3/4 cup vegetable shortening
1/4 cup coconut oil (room temperature)
5 whole eggs, beaten (room temperature)
1 teaspoon vanilla
For the icing:
2 egg whites
1 cup sugar
1?3 cup cold water
1/4 teaspoon cream of tartar
1/2 cup mini marshmallows
1 teaspoon vanilla
16 ounces frozen coconut flakes (thawed and drained)
2 to 3 cups sweetened coconut flakes
For the filling:
In a mixing bowl stir together sugar and cornstarch. Set aside.
Place milk in saucepan. Heat to simmer. Add sugar mixture. Cook, stirring, until thickened, about 7 minutes. Add egg yolks while stirring. Cook, stirring until slightly thicker, about 2 minutes more. Remove from heat. Stir in butter and vanilla. Set aside to cool. When filling is completely cooled, you will add coconut flakes.
Set aside.
To make cake:
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
In a bowl, mix milk and coconut cream. Set aside.
In large bowl mix flour, coconut milk powder, baking powder and salt. Set aside.
In another large bowl, mix sugar, shortening and oil. Add eggs and mix well.
Add 1/3 of the flour mixture to the sugar-shortening-oil-egg mixture and mix. Add 1/2 of milk mixture and mix. Repeat with 1?3 of flour mixture and the rest of the milk mixture and mix. Add the last 1/3 of flour mixture and mix well. Add vanilla and mix.
Spoon into the cake pans. Bake for 19 minutes.
To make icing:
With hand mixer, beat egg whites, sugar, cream of tartar and cold water in a bowl over a saucepan with 2 inches of simmering water.
Continue beating for 4 minutes, soft peaks will form.
Add 1/2 of the mini marshmallows and continue to beat in bowl over the simmering water until melted.
Add the other half of mini marshmallows and beat 2 more minutes.
Stir in vanilla.
Assemble cake:
Place cake layer on plate. Cover with 1/2 of filling. Repeat with second layer.
Place last layer on top and frost cake. Add the thawed and drained coconut flakes to the top of the frosted cake.
Use the sweetened flakes on the sides of cake.
Note: Frozen coconut flakes and coconut milk powder are available at Asian food markets.
Division: Carrot cake
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Frankie Wagner's Colonial Pecan Carrot Cake
Frankie Wagner, Virginia Beach
Colonial Pecan Carrot Cake
Serves: 12
1-1/2 cups salad oil
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon salt
4 eggs
3 cups grated carrots
1 cups toasted pecans (toast in oven at 350 degrees for 5 minutes or until fragrant)
*1/2 cup Homemade Applesauce - Recipe follows
Buttermilk Glaze - recipe follows (Glaze must be ready to use as soon as the cake comes out of the oven)
Cream Cheese Icing - recipe follows
Candied Carrot Curls - recipe follows
Preheat oven to 325 degrees and grease two 9-inch cake pans.
In mixer, combine oil and sugar; mix well then add vanilla.
Stir together remaining dry ingredients. Add half the dry ingredients to sugar mixture and mix well. Stir in remaining dry ingredients alternately with eggs, mixing well after each. Add carrots and mix well. Add pecans, then applesauce. Mix well.
Pour into prepared pans with approximately 2-1/2 cups per pan.
Bake for 40 minutes. Remove from oven and drizzle the Buttermilk Glaze over hot cake.
Cool pans on wire rack.
Homemade applesauce
Yield: About 1-1/2 cups
2 apples, cored, peeled and chopped
2 tablespoons white sugar
6 tablespoons water
1/4 teaspoon cinnamon
In saucepan combine all ingredients. Cover and cook over medium heat for 15 to 20 minutes or until apples are soft. Allow them to cool, then mash with a fork or potato masher.
Buttermilk glaze:
1 cup sugar
1-1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon light corn syrup
1 teaspoon vanilla
Bring first 5 ingredients to a boil in a large Dutch oven over medium high heat. Boil, stirring often, for 4 minutes. Remove from heat and stir in vanilla.
Cream cheese frosting:
2 8-ounce packages cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup meringue powder
Cream the cream cheese and butter. Add the rest of the ingredients and beat until smooth.
Frost the cake and decorate with candied carrot curls.
Candied Carrot Curls:
Parchment paper
Vegetable cooking spray
1 or 2 large peeled carrots
1 cup water
1 cup sugar
Extra sugar (optional)
Preheat oven to 225 degrees. Line a baking sheet with parchment paper, and lightly grease with cooking spray.
Using a vegetable peeler, shave 15 to 20 long strips from carrots. (Strips will get wider as you get close to the core of the carrot.)
Cook carrots by bringing 1 cup water and 1 cup sugar to a boil in a large heavy-duty saucepan over medium-high heat. Add carrot strips, and reduce heat to medium low. Simmer carrot strips 15 minutes. Drain in wire-mesh strainer and cool 5 minutes.
Bake the strips by spreading cooked carrot strips 1 inch apart in a single layer on prepared baking sheet. Bake at 225 degrees for 30 minutes. As the carrot strips bake, they will begin to look translucent. Remove from oven. (Strips with be warm but cool enough to handle.)
Create the curls. Working quickly, wrap each carrot strip around the handle of a wooden spoon, forming curls. Gently slide off spoon. Sprinkle with sugar, if desired.
Let curls sit at room temperature until completely dry (about 30 minutes.) Place on top of cake decoratively.
Options:
• To make approximately 30 cupcakes, fill muffin pans 3/4 full and bake for 30 minutes.
• Make a cake in a 9-inch-by-13-inch pan and bake for 45 minutes. Make 1/2 the frosting recipe.
• Make a loaf cake using 1/2 the recipe and baking for 45 minutes. Use 1/2 frosting recipe.
Division: Chiffon cake
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Eileen Ballance's Citrus Chiffon Cake with Apricot Glaze
Eileen Ballance, Norfolk
Citrus Chiffon Cake with Apricot Glaze
Serves: 16
For the cake:
7 eggs separated
2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup plus 2 tablespoons fresh squeezed orange juice
1/4 cup plus 2 tablespoons fresh squeezed lemon juice
1/2 cup canola oil
2 teaspoons grated orange peel
2 teaspoons grated lemon peel
3 drops lemon oil
3 drops orange oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
For the filling:
3 tablespoons unsalted butter
3/4 cup granulated sugar
1 egg
1 egg yolk
1 tablespoon strained freshly squeezed orange juice
1 tablespoon strained freshly squeezed lemon juice
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
For the glaze:
1 cup apricot preserves, melted
1 cup pulverized toasted almonds
Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Place oven rack in lowest position. Preheat oven to 325 degrees.
In large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, orange and lemon juice, canola oil, orange and lemon peel, orange and lemon oil, and vanilla. Add to dry ingredients and beat until well blended.
Add cream of tartar to egg whites; with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the whites into the cake batter, then fold in remaining whites.
Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake 60 to 65 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate.
When cake has cooled completely, carefully slice in half horizontally.
Prepare filling:
Place butter, sugar, egg, egg yolk, orange and lemon juice, orange and lemon rind in a small but heavy saucepan and beat with a wire whisk until mixture thickens and boils. Cool filling completely and then spread about 1?8 inch of the filling on the bottom half of the cake. Replace the top section.
Brush melted apricot preserves over sides, top and middle hole of cake. When it has set slightly, brush almonds against the side of the cake and serve.
Division: Chocolate-iced layer cake
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Christopher Gore's Mo' Butter the Better Yellow Cake with Chocolate Buttercream Frosting
Christopher Gore, Portsmouth
Mo' Butter the Better Yellow Cake with Chocolate Buttercream Frosting
Serves: 12
For the cake:
1-1/4 cups sifted all-purpose flour
1-1/2 cups sifted cake flour
1/2 teaspoon baking soda
1-1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 cups sugar
1/3 cup vegetable oil
1/2 cup (1 stick) butter
2 extra-large eggs
2 extra-large egg yolks
1 tablespoon vanilla extract
1 teaspoon imitation butter extract
1-1/2 cups buttermilk
For the frosting:
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon imitation butter extract
3/4 cup unsweetened cocoa powder
1 1?3 cup heavy cream
To make the cake:
Preheat oven to 325 degrees and lightly flour two 8-inch cake pans. Set pans aside.
Blend all dry ingredients, except sugar, using electric mixer.
Add sugar, vegetable oil, butter, eggs and vanilla and butter extracts to dry ingredients. Add the buttermilk and mix until smooth.
Pour into prepared pans and bake at 325 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
While cake is cooling begin making the frosting.
To make the frosting:
Cream butter in electric mixer.
Add sugar, vanilla and butter extracts and cocoa powder.
Incorporate heavy cream until frosting is smooth.
Refrigerate for at least 30 minutes to allow frosting to firm.
Spread frosting on cake and serve.
Division: Pound cake, uniced
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Kathy Rogers Allen's Aunt Eva's Pound Cake
Kathy Rogers Allen, Virginia Beach
Aunt Eva's Pound Cake
Serves: 12 to 16
1 cup (2 sticks) butter, room temperature
1/2 cup vegetable shortening
3 cups granulated sugar
1-1/2 teaspoons vanilla extract
5 eggs, room temperature
3 cups, plus 2 tablespoons all-purpose flour
1?8 teaspoon salt
1 cup milk, room temperature
Grease and flour one 10-inch tube pan.
Preheat oven to 325 degrees.
In the bowl of a heavy-duty electric mixer, cream butter and vegetable shortening.
Gradually add sugar to fat mixture and cream until light.
Add vanilla and mix.
Add eggs, one at a time, and mix until creamy.
Sift flour and salt together.
Add dry ingredients, alternately with milk, to creamed mixture. Begin and end with flour mixture.
Pour batter into prepared tube pan and bake in center of 325-degree oven for 1-1/2 hours.
Cool cake 10 to 20 minutes before removing from pan.
Division: "Other" cake (unusual ingredients)
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John Ward's Apple Dapple Cake
John Ward, Chesapeake
Apple Dapple Cake
Serves: 12
For the cake:
1 cup vegetable oil
2 cups sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup pecans, toasted and chopped
3 cups raw apples, peeled and chopped
For the sauce:
1 cup packed brown sugar
1-1/2 teaspoons cinnamon
1/4 cup milk
3/4 cup (1-1/2 sticks) margarine or butter
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. (I prefer to use baking spray.)
To make the cake, mix oil, sugar, eggs and vanilla.
Sift together flour, salt, soda and cinnamon and add to the oil-sugar-vanilla mixture.
Fold in pecans and apples.
Bake for 1 hour.
To make the sauce, in a saucepan, mix together the brown sugar, cinnamon, milk and margarine or butter. Bring to a gentle boil and cook for 3 minutes, stirring constantly.
While cake is still hot and in the pan, poke holes in the cake at various depths using a wooden skewer. Pour sauce over hot cake.
Let cake cool completely before turning onto a serving plate.
Division: Angel food cake
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Brian Larson's Angel Food Cake
Brian Larson, Virginia Beach
Angel Food Cake
Serves: 12 to 16
1-1/2 cups egg whites (from 12 large eggs or 430 grams)
1-1/2 cups sifted powdered sugar
1 cup sifted cake flour
1/4 teaspoon salt
1-1/2 teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Let egg whites stand at room temperature for about 1 hour before mixing. (They're best at about 60 degrees.)
Preheat oven to 350 degrees and remove racks so that you can bake on lower rack (to center cake).
Sift together powdered sugar, cake flour, and salt.
In a separate bowl, beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating, and continue beating just until whites are thickened and form firm peaks. Beat in vanilla and almond extract.
Using a rubber spatula, gently fold in the sifted dry ingredients, 1?3 at a time. Pour batter into ungreased 10-inch tube pan and bake until top is golden brown and springs back when touched lightly, about 40 to 50 minutes.
Invert pan onto neck of an empty wine bottle or on a baking rack.
To remove cake from pan, run tip of a long, narrow knife between outer edge of cake and pan. Tilt cake pan on its side and gently tap bottom edge against counter. Rotate pan, tapping and turning a few more times, until cake comes free.
Cover the top of the pan with a metal rack or cardboard round (or dinner plate as I did) and invert, tapping pan firmly to loosen cake. Lift pan from cake.
Ice with whipped cream topping if you like. Keep the cake in the fridge until ready to serve.
Division: Novelty cake
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Kim Gilkerson's Pink Champagne Cake
Kim Gilkerson, Virginia Beach
Pink Champagne Cake
Serves: 8 to 10
For the cake:
2-1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon fine grain salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
2 cups granulated sugar
3/4 cup brut champagne, room temperature (I prefer Barefoot Bubbly Brut Cuvee Champagne)
1/4 cup whole milk
1 teaspoon clear vanilla flavoring
6 drops of red food coloring
7 egg whites, room temperature
For the frosting:
1-1/2 cups (3 sticks) unsalted butter, softened
3 cups powdered sugar, sifted
1/4 cup brut champagne, room temperature
2 tablespoons whipping cream
1 teaspoon clear vanilla flavoring
Pinch of salt
Champagne Cream Filling (recipe follows)
Champagne Fruit Spread (recipe follows)
Crystal sanding sugar, for garnish (optional)
Fresh strawberries and/or raspberries, for garnish (optional)
Preheat oven to 350 degrees. Line two 9-inch round cake pans with parchment paper and coat with nonstick spray.
To make the cake, sift together flour, baking powder and salt. Set aside.
Cream butter and granulated sugar in a stand mixer until mixture is light and fluffy, about 3 minutes.
Combine champagne, milk and vanilla.
Add flour and champagne mixtures alternately to butter mixture. Combine well after each addition. Add food coloring and mix until batter is evenly pink. Beat egg whites until soft peaks form, about 2 minutes.
Gently fold egg whites into cake batter in thirds, stopping as soon as egg whites are incorporated. Divide batter evenly between the prepared pans.
Bake cakes until a toothpick inserted in the center has only one or two crumbs on it, about 30 minutes.
Remove from oven and cool cakes in pans for 10 minutes before turning onto wire racks to cool completely.
To make the frosting, beat butter in a large bowl using a stand mixer until light and creamy; add powdered sugar, 1 cup at a time, beating 2 minutes after each addition.
Add champagne, whipping cream, vanilla extract and salt and continue to beat frosting until light and fluffy, approximately 4 minutes.
Remove 3/4 cup of frosting and cover remainder tightly with plastic wrap and set aside. Keep at room temperature.
Champagne Cream filling:
3/4 cup Champagne Frosting (that you've set aside)
1 tablespoon unsalted butter, softened
2 tablespoons champagne, room temperature
Combine Champagne frosting, butter and champagne and mix on high for 2 to 3 minutes until smooth and creamy. Cover and set aside.
Champagne Fruit Spread:
1 12.5-ounce can strawberry or raspberry pastry filling (I used Solo brand)
1 tablespoon champagne, room temperature
Mix 1/2 cup fruit filling with champagne in a small bowl and stir vigorously until the liquid is incorporated into the fruit spread. Set aside.
To assemble:
After cake has completely cooled, split each cake round in half horizontally using a sharp serrated knife. Place 1 cake half on cake plate, cut side up, and spread with a thin layer of Champagne Fruit Spread.
Top with another cake half. Spread entire amount of Champagne Cream Filling on this layer, stopping 1/4 inch from outer edge. Place third cake layer, cut side up, on top of the Champagne Cream layer. Spread thin layer of Champagne Fruit Spread and top with the remaining half cake layer.
Dust any loose crumbs from the sides and top of the cake. Smooth or wipe any filling that may ooze from the layers.
Using the Champagne Frosting, begin to ice the cake, starting with the sides and smoothing as you go. Finish by icing the top of the cake. Decorate using pink or crystal sanding sugar and fresh fruit such as strawberries and raspberries.
Baker's note: Cake can be refrigerated for later use. Bring to room temperature for best taste. Refrigerate leftovers.
Cake recipe adapted/revised from Cuisine at Home, June 2009. Frosting adapted/revised from Sweetapolita (online food and recipe blog)
Division: Caramel-iced layer cake
Nairobi Simmons, Portsmouth
Caramel-iced Layer Cake
Yield: 1 iced two-layer cake
For the cake:
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups sugar
1 tablespoon vanilla bean paste
6 eggs
1 cup sour cream
1/4 cup heavy whipping cream
For the caramel icing:
1/4 cup milk
2 cups sugar
2 3/4 cups (5 1/2 sticks) butter
1 pound powdered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans. Set aside.
To make the cake, sift together dry ingredients.
Cream together butter, sugar and vanilla paste.
Add eggs one at time, beating after each addition.
On the lowest setting, mix in half the dry ingredients then half sour cream and heavy cream followed by the remaining dry ingredients, ending with remaining sour cream.
Transfer to prepared pans and bake until cake tester comes out clean.
To make icing, stir milk and sugar together in a saucepan over medium-high heat until mixture is browned.
Let cool to room temperature.
When the milk-sugar mixture has cooled to room temperature, mix butter, powdered sugar and vanilla until smooth. Add to caramelized sugar. Mix until smooth.
Caramel Sauce - from Ree Drummond, The Pioneer Woman:
1 cup brown sugar
1/2 cup half-and-half
4 tablespoon butter
1 teaspoon vanilla
Mix brown sugar, half-and-half and butter in saucepan over medium heat. Cook 5 to 7 minutes or until thick. Add vanilla. Cook 1 additional minute.
Ice the cooled cake layers, then drizzle with Caramel Sauce and serve.
Division: Pound cake, iced
LaDonya Harrell, Chesapeake
Sour Cream Pound Cake
Serves: 10 to 12
For the cake:
2 cups all-purpose flour
1 cup self-rising flour
1 3.4-ounce package of vanilla instant pudding
2 cups (4 sticks) unsalted butter, softened
3 cups of granulated sugar
6 large eggs
One 5-ounce can evaporated milk
One 8-ounce container of sour cream
1 tablespoon vanilla extract
For the glaze:
2 cups of powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Heavily grease and flour a 10-inch tube pan. This recipe makes an abundance of batter. Therefore, in addition, you may also need to grease and flour a regular cake pan as well.
In a medium bowl or on piece of waxed paper; sift together the all-purpose flour, self-rising flour and pudding mix.
In a large bowl, beat the butter with an electric mixer for 3 minutes. Add the sugar and beat for 5 minutes. Add the eggs, one at a time, then the evaporated milk. Add the flour mixture and beat until smooth. Add the sour cream and vanilla and beat until combined.
Pour into greased pan/pans. Bake for 1 hour and 45 minutes or until a wooden pick inserted into the center of the cake comes out clean. Turn upside down onto a rack to cool, leaving the pan on the cake for about 20 minutes before removing it.
To make the glaze, mix the powdered sugar, evaporated milk and vanilla together until smooth.
Drizzle the glaze evenly over the cooled cake.
Division: Devil's food, youth
Gracie Robertson, Norfolk
Devil's Food Cake with Whipped Cocoa Frosting
Serves: 10 to 12
For the cake:
1/2 cup unsweetened cocoa powder
1/2 cup brown sugar
1 cup boiling water
1-1/2 cups cake flour
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened (plus more for buttering pan)
1 cup granulated sugar
1-1/2 teaspoon vanilla
2 large eggs
For the icing:
3/4 cup (1-1/2 sticks) unsalted butter, softened
3-1/2 cups powdered sugar
3/4 cup unsweetened cocoa
4 tablespoons cream
1 teaspoon vanilla
1?8 teaspoon kosher salt
Preheat oven to 350 degrees.
Butter two 8-inch cake pans and line with parchment circles, if desired. Butter parchment. Set aside.
To make the cake, whisk together the cocoa powder and brown sugar in a medium bowl. Add the boiling water and whisk until smooth. Set aside.
In a separate medium bowl, sift together the flour, salt, baking powder and baking soda.
In standing mixer, cream the butter and sugar until fluffy, about 3 to 5 minutes. Add vanilla extract and eggs, one at a time, incorporating fully after each addition.
Turn mixer to low, add dry ingredients and beat just until blended. Carefully pour the cocoa mixture into the
batter and mix and or fold until fully incorporated.
Pour into prepared pans and bake for about 15 minutes until a toothpick comes clean.
To make the Whipped Cocoa Frosting:
In a standing mixer, beat the butter for 2 minutes until fluffy.
Scrape down the sides of the bowl and add the powdered sugar and cocoa.
Beat for another 2 minutes. Add the cream, vanilla and salt.
Beat until very fluffy. Frost the cooled cake.
Division: German chocolate cake
Kim Mantey, Chesapeake
German Chocolate Cake
Serves: 12
For the cake:
2-1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoons salt
1-1/2 sticks unsalted butter, at room temperature
1-1/4 cups Hershey's Special Dark Cocoa Powder
1-1/2 cups firmly packed dark brown sugar
1-1/2 cups granulated sugar
1-1/2 cups black coffee, at room temperature
1-1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
For the Coconut Pecan Frosting
(adapted from allrecipes.com):
2 14-ounce cans sweetened condensed milk
6 egg yolks
1 cup butter
3 cups flaked coconut
2 cups chopped pecans
3 teaspoons vanilla extract
For the Caramel Chocolate Drizzle:
1 cup Nestle Toll House milk chocolate morsels with caramel filling
1 tablespoon shortening
To make the cake:
Preheat oven to 325 degrees. Butter three 9-inch round cake pans and line the bottoms with parchment paper.
Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Set aside.
Melt the butter in medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from heat. Add the brown and granulated sugars and whisk until sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract. Whisk until smooth and just combined. Add the dry ingredients and stir until smooth.
Divide the batter evenly among the 3 pans and bake for about 40 to 45 minutes. Let the cakes cool on wire racks for 20 minutes.
Remove cakes from pans and cool them completely on the wire racks. Frost cakes with Coconut Pecan Frosting. Top frosting with Caramel Chocolate Drizzle.
To make the Coconut Pecan Frosting: In a heavy saucepan over medium heat, cook the condensed milk, egg yolks and butter for 10 minutes, stirring constantly, until bubbly.
Remove from heat, and stir in coconut, pecans and vanilla extract. Allow to cool before spreading on the cake.
To make the Caramel Chocolate Drizzle:
Combine caramel-chocolate morsels with shortening in a small saucepan over low heat. Stir until the caramel chocolate melts and is smooth. Remove from heat and drizzle over frosting on cake.
Division: Devil's food cake
Linda MacLaughlin, Virginia Beach
The Best Chocolate Devil's Food Cake - from My Baking Addiction
Serves: 8
For the cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder, plus 2 tablespoons
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee, room temperature
1/2 cup vegetable oil
2 teaspoons vanilla extract
For the Chocolate Buttercream Frosting - (from Savory Sweet Life):
1 cup (2 sticks) unsalted butter, softened but not melted
3-1/2 cups powdered sugar
1/2 cup cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon table salt
4 tablespoons milk or heavy cream
Preheat oven to 350 degrees. Grease and flour two 9-inch round baking pans. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about 2 minutes; the batter will be thin.
Pour into prepared pans.
Bake for 30 to 35 minutes, or until toothpick inserted in the center comes out clean. Cool for 10 minutes; remove cake from pans to wooden racks. Cool completely and frost with Chocolate Buttercream Frosting.
To make the frosting:
Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer.
Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn mixer on lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt and milk or heavy cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned, add additional milk, 1 tablespoon at a time.