Bake-Sale Winners
Here are the winning cake and pie I tasted at last week’s bake sale at the law offices of Womble Carlyle Sandridge and Rice.
Bumbleberry Pie
By Sarah Crotts.
4 frozen pie crusts
2 medium cooking apples, peeled, cored and sliced (2 cups)
1 cup each fresh blueberries, raspberries, blackberries and halved strawberries
3/4 cup sugar, plus more for sprinkling on top
1/3 cup flour
1/2 teaspoon cinnamon
Milk
1. Heat oven to 375 degrees. Roll crusts as needed, placing 2 in 9-inch pie plates and reserving 2 for top crusts.
2. In a large bowl, combine apples, berries, 3/4 cup sugar, flour and cinnamon. Place half of mixture in each crust in the pie plates. Brush rim of crusts with a little water. Top with remaining crusts, then crimp edges and seal.
3. Brush crust tops with milk and sprinkle with sugar. Cut slits in top crusts to allow steam to escape.
4. Bake 50 to 55 minutes or until tops are golden and the fillings bubble in the center. Cool on wire rack.
Makes 2 pies.
Hershey Cake
By Bryan Thompson.
Cake:
1 18.25-ounce package devil’s food cake mix
1 1/2 cups milk
3 eggs
3/4 cup vegetable oil
1 3.5-ounce packagwe instant vanilla pudding mix
Frosting:
1 8-ounce package cream cheese, softened
1/2 cup granulated sugar
1 cup confectioners’ sugar
1 12-ounce container frozen whipped topping, thawed
4 1.5-ounce chocolate candy bars, coarsely chopped or shredded
1. Heat oven to 325 degrees. Gerase and flour 3 8-inch cake pans.
2. For the cake, in a large bowl, combine cake mix, milk, egg, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter evenly into prepared pans. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. For the frosting, in a large bowl, beat the cream cheese with the granulated and confectioners’ sugar until smooth. Fold in the whipped topping and chopped or shredded candy bars. Spread frosting on top of one cake layer. Stack with second layer, spread top with frosting. Stack third layer and frost tops and sides.
Makes 1 cake.
