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CAKE ‘BLASTS’ TO THE TOP OF HERSHEY’S CHOCOLATE CAKE CONTEST
1/10/2009
HARRISBURG – The rich recipe of Jennifer Klinger tempted the judges’ taste buds to win the Hershey’s® Cocoa Classic Chocolate Cake Contest on Jan. 10 at the 2009 Pennsylvania Farm Show in Harrisburg.
 
Klinger received $500 in prize money for her Chocolate Peanut Butter Blast. The Berks County native is quite a baker and also won second place for in the Blue Ribbon Apple Pie contest at this year’s show.
 
“I have been baking all week and it has certainly paid off,” said Klinger.
 
Five judges included members of the Hershey Company, a culinary instructor, and a former Cocoa Classic winner. They evaluated 76 cakes on flavor, texture, inside characteristics, outside characteristics, and frosting before narrowing it down to the top five.
 
Second place honors and $250 were earned by Suzanne Patterson of Mercer County. Gwynne Buck from Northumberland County won $100 for third prize. Lisa Buzzard of Monroe County won fourth place followed by Diane Myers-Empson from Tioga County in fifth.
 
Winning Recipe:
 
Chocolate Peanut Butter Blast
Jennifer Klinger
 
Cake Ingredients:
3 cups sugar
2 2/3 cups all purpose flour
1 cup of Hershey’s ® Cocoa Powder
¼ cup Hershey’s® Special Dark Cocoa Powder
2 ¼ tsp. baking powder
2 ¼ tsp. baking soda
3 tsp. espresso powder
1 ½ tsp. salt
¾ cup vegetable oil
3 eggs (room temperature)
1 1/2 cups milk (room temperature)
3 tsp. pure vanilla
1 ½ cup boiling water
 Put all dry ingredients into a large bowl and beat for 20-30 seconds. Beat eggs in a small bowl and then add to dry ingredients. Next add oil, milk , and then vanilla. Beat on medium speed until well blended. Now stir in boiling water until blended. Pour into two 10” cake pans and bake at 350º for 30-35 minutes. Allow cakes to cool in pans on wire racks for approx. 15 minutes. Carefully remove from pans and cool completely on wire racks. Make filling and frosting for cakes.
 
Filling Ingredients:
1 cup Hershey’s® Reese’s creamy peanut butter
½ cup butter (softened)
1/3 cup milk
4 cups confectioners sugar
Beat butter and creamy peanut butter until fluffy. Gradually add half of the confectioners sugar. Now add ¼ cup milk. Add remaining confectioners sugar and beat. Add more milk until desired consistency is met.
 
Additional Ingredients/Chocolate Frosting:
½ cup butter (softened)
1 lb. (about 3 cups) confectioners sugar
2/3 cup Hershey’s® Cocoa Powder
1/3 cup milk
1 tsp. pure vanilla
 Melt butter and add cocoa. Mix at low speed until blended. Slowly add confectioners sugar and alternate with milk. Beat at medium speed for about 2 minutes. Stir in vanilla.
 Split cakes in half to make 4 layers. Place one bottom layer cut side up on serving plate and top with peanut butter filling. Cover with another layer and repeat process until all layers are used. Frost with chocolate frosting and decorate with chopped nuts, Reese’s Peanut Butter Cups and Hershey’s Chocolate syrup.
 
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