Armina Scott, winner of two blue ribbons this year
If you’re looking for some of the best bakers around, look no further than the local fair.
The Tulsa World will feature a story in Wednesday’s paper about the bakers who took top honors at the Tulsa State Fair this year.
One baker, Armina Scott from Sand Springs, won the blue ribbon in two categories. Scott won first place in King Arthur Flour "Great Cake Contest" with her Berry Nutty Fudge Cake. She also won first place in the Pillsbury Pie Crusts, Pie Baking Championship for her Creamy Coconut Pie.
We have the recipe for the pie in the paper on Wednesday. Here is the recipe for her award-winning cake:
Berry Nutty Fudge Cake
Armina Scott from Sand Springs
Makes 16 servings.
Batter Ingredients and Instructions
2 cups King Arthur Flour
1 ½ cups milk chocolate chips
1 stick sweet cream butter softened
2 1/3 cups light brown sugar
3 eggs
1 tsp. baking soda
½ teaspoon salt
½ tsp. cinnamon
1 cup sour cream
1 cup hot water
2 tsp vanilla extract
Melt chocolate chips in microwave on high for 1 ½ minutes. Remove and stir until smooth Beat softened butter and brown sugar at medium speed until well blended and then add eggs until well blended.
Sift together flour, baking soda, salt and cinnamon Gradually add to chocolate mixture with sour cream. Beat at low speed until blended. Gradually pour in hot water beating on low speed until blended. Stir in vanilla.
Pour batter evenly into 3 parchment-lined 9-inch cake pans.
Bake at 350 degrees F. for 30 minutes or until a toothpick inserted in center comes out clean.
Cool in pans for 10 minutes and then remove cakes and let cool completely.
Spread with 2 T. of strawberry jam and ½ cup of chopped pecans between each layer. Wrap each cake layer individually with foil and place in freezer.
Filling Ingredients and Instructions
¼ cup butter, softened
2 cups powdered sugar
¼ cup heavy cream
1 tsp vanilla extract
4 T. strawberry jam
1 cup pecans, chopped
Bet butter and powdered sugar until creamy and add heavy cream slowly beating at low speed until blended. Stir in vanilla and set aside.
When cake is removed from freezer spread filling equally between layers.
Frosting Ingredients and Instructions
1 – 11.5 oz package milk chocolate chips
1 ½ cups whipping cream
3 T. sweet cream butter, softened
½ tsp. vanilla
Melt chocolate chips in microwave for 1 ½ minutes or until melted.
On low speed slowly add heavy cream and softened butter until smooth. Stir in vanilla and beat on medium speed until blended
Let stand 15 minutes in refrigerator
Remove from refrigerator and frost evenly top and sides of cake.
Garnish with fresh strawberries and pecans.
