(Continued from Page B 14)
Cindy Risser’s chocolate cake
took first place, which means she
will bake the cake for the Pennsyl
vania Farm Show in January.
Although she likes to bake
cakes, it was the first time Cindy
won a ribbon for an entry. She con
fessed that it was also the first time
she used the recipe that won.
Cindy had seen a recipe in a
magazine. She made a few adjust
ments to the icing and entered it in
the Fair. When it placed first, her
husband John could hardly wait for
the opportunity to taste it.
“I promise I’ll bake this cake a
few more times for practice before
going to the State Farm Show,”
Cindy said.
Tammy Frey’s Mocha Almond
Cake gave stiff competition to Cin
dy’s cake.
Cindy said that she won the cho
colate cake recipe contest two
years ago. She has been using this
same basic recipe with many
changes since she was a little girl.
She bakes cakes, pies, and fancy
desserts for friends and family.
Her dream is to go to a professional
cooking school.
“My mother taught me the bas
ics, but now she thinks I’m a better
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baker than she is,” Cindy said.
Here are a few of the prize win
ning recipes.
MOIST CHOCOLATE CAKE
WITH CREAMY ICING
Cindy Risser
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
V< cup Hershey’s cocoa
2 cups sugar
1 cup oil
1 cup hot coffee
1 cup milk
2 eggs
1 teaspoon vanilla
Sift dry ingredients in a large
mixing bowl. Add oil, coffee, and
milk. Mix at medium speed for 2
minutes. Add eggs and vanilla.
Beat 2 minutes more. Pour into 2
9-inch cake pans. Bake at 325
degrees for 30 minutes.
Creamy Icing:
1 cup milk
S tablespoons flour
'/i cup butter softened
1 cup confectioners’ sugar
'A cup shortening
1 cup sugar
1 teaspoon vanilla
Combine milk and flour in a
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saucepan. Cook until thick. Cover
and refrigerate. In a medium mix
ing bowl, beat butter, shortening,
sugar, and vanilla until creamy.
Add chilled milk and flour mix
ture. Beat 10 minutes. Frost cake.
ELEANOR’S APPLE PIE
Crust;
3 cups flour
1 teaspoon salt
Vi cup sugar
IVS cup shortening
Vi cup cold water
1 egg
1 teaspoon cider vinegar
Combine flour, salt, and sugar.
Cut in shortening. Combine water,
egg, and vingar. Stir in to flour
mixture until soft dough forms.
Roll into 9-inch pie crust.
Apple Pic Filling;
5-6 Crispin apples
Vi cup sugar
Vi cup flour
V* teaspoon cinnamon
Peel and slice apples. Stir in
sugar, flour, and cinnamon. Pour
into 9-inch pic crust. Top with
crumbs.
Crumbs:
% cup flour
'/i cup sugar
6 tablespoons butter
With for, crumble butter into
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flour and sugar mixture. Sprinkle
on top of apple Ailing. Bake at 373
degrees for about 60 minutes or
until done.
MOCHA ALMOND CAKE
Tammy Frey
Moist chocolate cake:
2 cups flour
2 cups sugar
V* cup cocoa
Vi teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
Vi cup shortening, melted
1 cup milk
1 cup boiling coffee
1 teaspoon vanilla extract
1 teaspoon almond extract
2 eggs
Combine all dry ingredients in a
large mixing bowl. Add melted
shortening, milk, and coffee. Mix
2 minutes until mixture is smooth.
Add eggs and extracts and mix
another 2 minutes. Pour batter into
2 9-inch greased and floured pans.
Bake at 350 degrees for 20 to 25
minutes or until done.
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717-836-4011
Weal Lawn. PA
CLARKLIFT
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215-670-2950
Bethlehem. PA
215-868-1481
Lancaster Farming, Saturday, October 1, 1994-815
Cool 10 minutes in pans then
turn onto racks and cool
completely.
Mocha Buttercream;
I cup softened butter
'/4c up butter-flavored
shortening
3 cups confectioners’ sugar
'A cup cocoa
1 teapsoon instant coffee diluted
in 1 tablespoon water
2 tablespoons Kahlua liqueur
3 tablespoons milk
1 teaspoon vanilla extract
'/> teaspoon almond extract
Cream together butter and shor
tening. Add sugar and cocoa alter
nately with liquid ingredients. Add
flavorings and whip until light and
fluffy.
Assembly:
Cut cake layers in half. Brush
layers with a mixture of 2 tables
poons Kahlua and 3 tablespoons
water. Fill and frost layers with
mocha buttercream. Decorate with
toasted almond slices.
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