Jamie (a few years ago) with green beans picked in Papa’s Garden

My niece Jamie has a yearly bake-off competition at work and this year she won 1st place!  There were about 12 entries in this year’s competition.  Some of the items entered were cupcakes, chocolate sheet cake, key lime pie and almond bars.  Jamie made a chocolate layer cake with chocolate frosting using recipes from the Cake Doctor book, which she modified.  She layered fresh cut strawberries in between the layers. Everyone told Jamie that her cake was very moist and not too rich.

Jamie gets to keep the “Baker of the Year” trophy on her desk for the year.

Jamie’s “Baker of the Year” trophy

I’m so glad to see the skill of baking has carried over to the 5th generation of the Holm family.

Congratulations Jamie!

~Wendy~

Jamie’s award winning cake

Jamie’s Winning Cake Recipe

• Vegetable oil spray for misting the pans
• Flour for dusting the pans
• 1 package (18.25 ounces) plain yellow or vanilla cake mix
• 1 package (3.9 ounces) chocolate instant pudding mix
• 1/2 cup unsweetened cocoa powder
• 1 1/3 cups of water
• 1 cup of melted Hershey chocolate chips
• 1/3 cup vegetable oil
• 3 large eggs

Chocolate Frosting Recipe

• 2 sticks of butter (softened)
• 6 tablespoons unsweetened cocoa powder
• 8 tablespoons milk
• 2 teaspoons pure vanilla extract
• 6 cups confectioners’ sugar, sifted

Directions for cake:

Cook at 350 F.  Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust the pans with flour.  Shake out the excess flour and set pans aside

Place cake mix, pudding mix, cocoa powder, water, melted chocolate chips, oil and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds to 1 minute.  Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed.  The batter should look thin and well combined.  Divide the cake batter evenly between the two prepared cake pans, smoothing the tops withthe rubber spatula.  Place the pans in the oven side by side.

Bake the cake layers for approximately 30-35 minutes. Transfer the cake pans to wireracks and let the cake layers cool for 5 minutes.  Run a dinner knife around the edge of each cake layer and give the pans a good shake to loosen the cakes.  Invert each layer onto wire rack then invert again to another rack so that the cakes are right side up.  Let the layers cool completed, 20 minutes longer. 

Meanwhile, make the chocolate frosting and slice the strawberries.

Slice the two 9 inch cakes evenly in order to make a four layer cake. Layer the chocolate frosting and strawberries between each layer.  Frost the top and side of the cake, working with smooth, clean strokes.  Top the cake with three uncut strawberries.

Directions for Frosting:

Place butter, cocoa powder and vanilla in a mixing bowl.  Add the powdered sugar and also add the tablespoons of milk.  If frosting is not moist enough, add another tablespoon of water.  Mix until soft and creamy.