2004 Cocoa Cake Contest Winning Recipes
    Connie Shuff
    CHOCOLATE STRAWBERRY CAKE
     
     
     
                            2 cups flour                                          1 cup vegetable oil
     
                            1 teaspoon salt                                    1 cup hot coffee
     
                            1 teaspoon baking powder                1 cup buttermilk
     
                            1 teaspoon baking soda                     2 eggs
     
                            ¾ cup unsweetened cocoa               1 teaspoon vanilla extract
     
                            2 cups sugar
     
     
     
                Heat oven to 350°.  Grease and flour two—9 inch cake pans.  Combine first 6 ingredients in large bowl of mixer, mix well.  Combine oil, coffee and buttermilk.  Mix at medium speed for 2 minutes.  Add eggs and vanilla and beat 2 more minutes.  Pour into two prepared 9 inch cake pans.  Bake at 350° for 25 minutes.  Cool cakes 10 minutes and then remove from pans.  Cool on racks.
     
     
     
    1st filling ingredients:                                                               2nd filling ingredients:              
     
                1-16oz package frozen strawberries                                      1 cup milk
     
                ½ cup + 2 tablespoon sugar                                                  5 tablespoon flour
     
                3 tablespoon cornstarch                                                     1 cup butter, softened
     
                1 tablespoon lemon juice                                                    2 teaspoons vanilla
     
     
     
                Cook strawberries, sugar, cornstarch, lemon juice, until thick (about 3 min.), set aside to cool.  Combine the milk and flour in a saucepan and cook until thick.  Cover with wax paper and set aside to cool.  In a mixing bowl beat butter, shortening, sugar, and vanilla until creamy.  Add cooled milk mixture and beat for 6 minutes.  Spread ½ mixture on bottom layer of cake.  Top with cooked strawberry mixture.  Put on next layer of cake and add rest of white filling.
     
     
     
    Frosting ingredients:
     
                            2 sticks butter                                      ¾ cup unsweetened cocoa
     
                            8 oz cream cheese                                    4 cups 10x sugar
     
                            2 teaspoons vanilla
     
     
     
                Beat butter, cream cheese, and vanilla.  Mix cocoa and 10x sugar together.  Add to first mixture.  Beat for 5 minutes until fluffy.  Frost sides of cakes.  Decorate top with more strawberries.
     
     
     
     
     
     
     
    Belinda Myers
    OREO CREAM CHOCOLATE CAKE
     
     
     
                            ½ cup butter                                     1 cup buttermilk
     
                            2 teaspoon baking soda               2 cup sugar
     
                            1 teaspoon vanilla                         ¼ cup Hershey Cocoa
     
                            2 eggs                                                             2 ¼ cup flour
     
                            ¼ cups Hershey European Dutch Cocoa
     
                            1 cup boiling water
     
     
     
                In large mixer bowl, cream butter and sugar.  Add eggs.  Beat till light and fluffy.  Add vanilla and buttermilk.  Measure out flour, baking soda, and cocoas.  Add alternately to creamed mixture with boiling water.  Grease and flour 2—8 inch round cake pans.  Bake is a 325° oven for 40 to 45 minutes or till done in center.  Cool.
     
     
     
                Oreo filling:
     
                            1 cup milk                                        1 cup butter
     
                            5 tablespoon flour                            1 cup superfine sugar
     
                            1 cup finely chopped Oreo cookies            1 teaspoon vanilla
     
     
     
                Cook milk and flour in sauce pot oven medium heat till thick.  Stir constantly.  Cool in a bowl covered with saran wrap.  Beat butter and sugar, also vanilla in small mixer bowl till fluffy.  Add cooled cream mixture.  Whip till light and fluffy.  Fold in cookie crumbs.  Set aside.
     
     
     
                Chocolate icing:
     
                            6 tablespoon butter                         1 teaspoon vanilla
     
                            2 tablespoon melted butter             3 ½ cup confectioner’s sugar
     
                            3 to 4 teaspoon milk                            ¼ cup Hershey’s Cocoa
     
     
     
                Beat all in large mixer bowl (make a paste with melted butter and cocoa).   Gradually add milk till spreading consistency.  Place ¾ of amount in decorative bag.
     
     
     
                White icing:
     
                            1 cup white Crisco                           1 teaspoon butter flavor Crisco
     
                            1 tablespoon clear vanilla               dash of salt
     
                            6 to 8 tablespoon water
     
     
     
                Whip all ingredients in large mixer bowl.  Gradually adding water till spreading consistency.  Place also ½ amount in decorative bag.
     
     
     
                Assembly:
     
                            Lay one layer on covered cardboard.  Split in half.  Fill with ¼ amount of Oreo cream filling.  Repeat with other layer.  (You will have 4 layers of cake and 3 layers of Oreo cream)  Frost cake lightly with white icing.  Do decorative basket with white and chocolate frosting.  Top with chocolate frosting.
     
     
     
     
     
     
     
    Kim Shaffer
    CHOCOLATE CAKE WITH BUTTERCREAM FROSTING
     
     
     
                Cake:
     
                            2 cup sugar                                      1 cup Hershey cocoa
     
                            1 cup margarine                              2 teaspoon baking soda
     
                            1 teaspoon vanilla                         ½ teaspoon salt
     
                            ¾ teaspoon almond extract                       2 ¼ cup buttermilk
     
                            2 eggs                                                 2 ½ cup cake flour
     
     
     
                Beat sugar, margarine, vanilla, and almond extract until light and fluffy. Beat in eggs, 1 at a time.  Mix dry ingredients, put into cake alternately with the buttermilk.
     
                Bake 30 to 35 minutes at 350°
     
     
     
                Frosting:
     
                            6 cup powered sugar                          2 sticks margarine
     
                            6 tablespoon milk                            1 ½ teaspoon vanilla
     
                            ¾ teaspoon almond extract                      
     
     
     
                Beat until light and fluffy.