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Zephyrhills Woman Bundts With Best

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The Tampa Tribune

Published: October 29, 2007

For months, bakers across America have donned aprons and oven mitts in hopes of creating the perfect holiday-themed Bundt cake.

Sharon Gretzula of Zephyrhills recently learned the flour-covered countertop and pile of dishes in her sink were well worth it, a news release said. Nordic Ware - maker of the iconic Bundt pan - recently picked Gretzula as one of 10 national finalists in the Bundts Across America contest. Gretzula's recipe - Candy Corn Halloween Bundt Cake - was judged superior in originality, taste, texture, visual appearance, use of ingredients and an essay describing how the entry represents one of the United States' popular holidays, the release stated.

As a finalist, Gretzula was treated to an expense-paid trip to San Francisco this month, which included competing for the grand prize at the bake-off held at the famous San Francisco Baking Institute on Oct. 9.

The 10 finalists also will receive a $500 Nordic Ware gift certificate. The grand prize winner, who will receive $10,000 in cash, will be announced Nov. 15, National Bundt Day.
CANDY CORN HALLOWEEN BUNDT CAKE

1 box Moist Supreme Classic White Cake (Pillsbury)

1/3 cup vegetable oil
1 1/4 cups water

4 egg whites (extra large eggs)

1 tsp imitation coconut extract

1 tsp pure orange extract

4 drops red food coloring

14 drops yellow food coloring (divided)

2 tsp pure lemon extract
GLAZE

1 cup white chocolate chips
4 drops red food coloring

6 drops yellow food coloring
2 tbsp boiling water

1 tsp imitation coconut extract

1/4 cup candy corn
Instructions: Preheat oven to 350 degrees. Spray the 10-cup Party Bundt Pan with Baker's Joy.

Put the cake mix, vegetable oil, water and egg whites into a large mixing bowl. Beat on low speed for two minutes and then 2 minutes by hand with a whisk.

Pour two cups of the batter into a smaller bowl. Add the coconut extract and stir until blended. Pour into pan carefully. Tap to bring air bubbles to the top.

Pour 2 cups of batter into a second bowl. Add the orange extract, 4 drops of red food coloring and 6 drops of yellow food coloring. Stir until blended. Carefully pour into the pan in small amounts. (Tip: use a measuring a cup). Distribute evenly over the first layer. Gently tap pan to bring up air bubbles.

Add 2 tsp pure lemon extract and 8 drops of yellow food coloring to the remaining batter in the mixing bowl. Stir until blended. Add to the pan in the same manner as before.

Glaze: Make the glaze after the cake has cooled completely.

Put white chocolate chips in a double boiler over hot water. When they start to look shiny add the boiling water, food coloring and coconut extract. Stir constantly until smooth. Allow to cool for 15 minutes, and then drizzle over the cake and sprinkle candy corn on top and around the bottom of the cake.

Baking instructions: Bake in preheated oven for 40 minutes at 350 degrees. Test for doneness with a bamboo skewer inserted in the middle. Cake is done when skewer comes out clean. Allow to cool for 10 minutes, and then move to wire rack to cool completely.

Serving recommendations: Serves up to 20.

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