The holidays can be a good time to try new recipes. I thought I would use the opportunity to recognize recipes from the 2022 Ellis County Fair that won awards. Esther Neher, a member of the Victoria Vikings 4-H club, won Grand Champion junior foods with her recipe, Layered Reese’s Cake. Mya Neher, a member of the Victoria Vikings 4-H Club, won Reserve Champion junior foods for her entry of a Fresh Orange Cake.
Layered Reese’s Cake
2 boxes devil’s food chocolate cake mixes
1 cup butter (2 sticks)
2 cups water
8 whole eggs
Frosting and Topping Ingredients
2 cups butter (room temperature)
6 cups powdered sugar
4-8 Tbsp. whipping cream
1 ½ cups peanut butter
1 tsp vanilla
Peanut butter cups, some whole, some chopped for topping
· Preheat oven to 350 degrees.
· Prepare two 9 in round cake pans with cooking spray and parchment cut to fit the bottom of the pan.
· Prepare each cake separately with a cake mix, 2 cups of water, 1 stick of butter and 4 eggs. Bake each cake for about 45 minutes or until a toothpick inserted comes out clean.
· Let cakes cool and remove from pans.
· For the frosting, combine the butter, peanut butter, powdered sugar, vanilla, and cream with an electric mixer until well combined and smooth.
· To frost the cake, it works best for it to be chilled or even frozen. If the cake is mounded on time use a serrated knife to level it off. Place a thin layer of frosting between the layer and frost the outside using a piping bag and/or an off-set knife.
· Decorate with peanut butter cups and enjoy!
Fresh Orange Cake
1 box yellow cake mix
½ cup butter
1 tsp pure vanilla extract
1 cup fresh orange juice
¼ cup granulated sugar
4 large eggs
1 cup confectioner’s sugar
1 tsp fresh grated orange zest
3 Tbsp fresh orange juice
· Preheat oven to 350 degrees
· Lightly mist a 12 cup Bundt pan with cooking spray, then dust with flour. Shake out the excess flour.
· Place cake ingredients in a mixing bowl and mix with an electric mixer. Stop the machine to scrape down the sides with a rubber spatula. Turn mixer back on to medium and mix for two minutes.
· Bake the cake until golden brown and just starts to pull away from the sides of the pan, 45 to 47 minutes. Remove the pan from the oven and allow to cool for 20 minutes. Run a knife along the edge of the cake and invert it to release the cake. Allow to cool another 30 minutes.
· Meanwhile, prepare the glaze. Combine the confectioner’s sugar, fresh orange juice, and orange zest in a small bowl and stir until smooth.
· Place the cake on a serving platter and pour the glaze over the top, letting it drizzle down the sides and into the center. Let the glaze set for a few minutes before slicing.