Blue ribbon cake recipes

Blue Ribbon Cakes

Many fairs and bake offs, tried and true recipes make a prefect blue ribbon cake. They are usually ones you've heard of or had at a picnic or party that are all the rave! In my family we have the traditional cakes, each of the women who cook have their own requests from various family members. We all always come through with the favorites. I invite you to try some of these and add to your family's most requested recipes.

Mama's Chocolate Cake

Bring to a boil:

2 sticks butter

4 tbsp cocoa

1 cup water

Mix together dry ingredients:

2 cups self rising flour, sifted

2 cups sugar

1/2 tsp salt

1 tsp baking soda

Pour boiled ingredients over dry ingredients and mix well.

Mixinto batter:

1/2 cup sour cream

2 large eggs

Bake at 350 degrees for 25 - 30 minutes.

I use a 9 x 13 inch sheet pan and place frosting directly on top after allowing to cool.

Frosting:

1 stick butter

6 tbsp evaporated milk

4 tbsp cocoa

bring to a boil, stirring as ingredients begin to heat.

Remove from heat and mix in one 1-lb box confectioners sugar.

Frost on cooled cake.

Top with one cup chopped pecans or you may leave whole.

Caramel Butter Pecan Cake

makes one 3-layer cake

1 cup shortening

2 cups sugar

4 eggs

3 cups sifted cake flour

2 1/2 tsp baking powder

1/2 tsp salt

1 cup whole milk

1 tsp pure vanille extract

1 tsp pure almond extract

1/4 cup chopped pecans

caramel filling (recipe follows)

Butter Cream Frosting (recipe follows)

Preheat oven 350 degrees. Grease and flour 3 9 inch round cake pans and set aside.

Beat together shortening & sugar until light and fluffy. Add eggs one a a time, beating well. Stir together dry ingredients. Add gradually to sugar mixture alternately with milk, blend in flavorings. Pour into pans. Bake for 20 - 25 minutes. Cool completely.

To assemble, spread tops and layers with caramel filling, spread sides of cake with frosting and sprinkle with finely chopped pecans.

Caramel Filling:

Place 1/2 cup sugar in a large heavy saucepan. Cook over medium heat, stirring constantly until sugar is light golden brown. Combine 2 1/2 cups sugar, 3/4 cup milk, 1 beaten egg, and a dash of salt in medium bowl, stir in 1/2 cup softened butter. Add to caramelized sugar and cook over medium heat, stirring occasionally for about 20 minutes or until candy thermometer reaches 230 degrees. Cool for 5 minutes. Stir with wooden spoon until well blended and thickened.

Butter Cream Frosting:

1/3 cup softened butter in a medium bowl and beat until creamy. Gradually add 3 cups confectioners sugar with 2 tbsp milk, beat until light and fluffy. Stir in 1/2 tsp vanilla and 1 tsp cream of tartar. Frost sides of cake.

Granny's Red Velvet Cake

1 1/2 cips sugar

1 tsp white vinegar

1 tsp pure vanilla

2 eggs

1 1/2 cups cooking oil

1 cup buttermilk

2 1/2 cups all purpose flour

1 tsp baking soda

1 1/2 bottles red food coloring

Preheat oven 350 degrees. Beat eggs, sugar, oil and vinegar. Sift together flour and bakng soda. Mix and add alternately with buttermilk into egg mixture. Add vanilla and food coloring and mix well. Bake 4 - 9 inch layers for 35 minutes.

Frosting:

1 box confectioners sugar ( 1 LB)

1 8 oz package cream cheese

1/2 cup softened butter

1 tsp vanilla extract

1 cup pecans (optional)

Melt cream cheese and butter on low heat. Add sugar and mix well. Add vanilla and pecans. Mix well and frost.

Pea Picking Cake

1 white cake mix

1 can mandarin oranges, drained

4 eggs

1 1/4 cup vegestable oil

Mix all ingredients and bake in 2 - 9 inch round cake pans until light and golden brown.

Cool in wire racks.

Frosting:

1 large can crushed pineapple

1 large cool whip

1 small instant vanilla pudding mix

Mix all ingredients. refrigerate one hour. Store in refrigerator.

MeMa's Old Fashioned Carrot Cake

This recipe is Delicious!

2 -1/2 cups grated carrots

3/4 cup grated sweet potato

3 sticks unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed brown sugar

3 large eggs

2 tsp pure vanilla extract

2 1/2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp course salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

Buttermilk

1/2 cup crushed pineapple, drained

1 tart apple peeled and finely chopped

1/2 cup pure apple juice

1 cup chopped pecans, very lightly dusted with flour

You willl need to prepare 3 - 9 inch round cake pans, greased and floured and lined with parchment paper.

Preheat oven to 350 degrees.

Mix dry ingredients in medium bowl and set aside.

Cream butter and sugars well. Add eggs one at a time beating well after each egg is added. Mix in dry ingredients alternately with apple juice. Beat well until fluffy. Fold in apples, carrots, sweet potato, crushed pineapple and nuts. Pour batter into prepared pans and bake for about 25 minutes, checking center of cake with toothpick to see if done. Transfer pans to wire rack, brush tops of cake with one tbsp per cake of buttermilk and let cool for about 15 minutes.. Turn out on racks to cool completely.

Cream Cheese Frosting:

2 - 8 oz packages cream cheese, softened

1 stick butter, unsalted and softened

2 - 1 LB boxes confectioners sugar, sifted

1 1/2 tsp pure vanilla extract

1/4 tsp fresh lemon zest

1 tsp fresh lemon juice

Cream butter and cream cheese until well mixed. Add lemon zest, vanilla and lemon juice. Slowly and gradually add powdered sugar remembering to scrape the side of mixing bowl until well mixed.

Place first layer of cake on serving plate, frost top, add second layer, frost top and continue with top layer and sides. Top with chopped pecans if desired. Store in refrigerator.