Hilary Swanton                                                                                     

Blue Valley Farm Show

Chocolate Raspberry Truffle Torte

Chocolate Cake Layers: 
2 2/3 cup granulated sugar
3 large eggs
1 cup Hershey’s Cocoa
1 1/3 cup sour milk
1 1/3 cup boiling water
1 1/3 cup vegetable oil
2 2/3 cup all-purpose flour
1 Tbsp. + 1 tsp. baking soda
1 Tbsp. Pure vanilla extract

 

Chambord Buttercream: 
3 cup confectioner’s sugar
5 Tbsp. butter, softened
3-4 Tbsp. Chambord Liqueur (or any other raspberry liquer)
Pinch salt
¼ tsp. pure vanilla extract
Raspberry Filling: 
12 oz. frozen raspberries, thawed
1 tsp. lemon juice
3 Tbsp. cornstarch, heaping
½ cup water
¾ cup sugar

 

Chocolate Frosting
 1 ½ lbs. confectioner’s sugar
½ cup Hershey’s Cocoa
3 Tbsp. butter, softened
1 tsp. pure vanilla extract
½ cup plain vegetable shortening
½ - ¾ cup evaporated milk
 

 

Preheat oven to 350°F.  Grease and flour four 9” round pans.  In a large bowl mix together 2 2/3 cup granulated sugar, oil, and eggs using an electric mixer.  In a separate bowl, sift together flour, 1 cup Hershey’s Cocoa, and baking soda.  Add dry mixture to wet and mix well.  Scrape sides of bowl with a spatula and add sour milk, 1 Tbsp. vanilla, and boiling water.  Mix until combined and pour evenly into prepared pans.  Bake in preheated oven for 25 minutes, or until a toothpick inserted in center comes out clean.  Remove from pans and allow to cool completely on wire racks. 

 

In a medium bowl, combine 3 cups confectioner’s sugar, salt, 5 Tbsp. butter, and ¼ tsp. vanilla.  Add Chambord by the tablespoon full and mix until a spreadable consistency is achieved.  Set aside.

 

In a blender, combine thawed raspberries (and their juice), water, and lemon juice.  Puree until all raspberries are liquefied.  Add ¾ cup granulated sugar and cornstarch and puree until both have completely dissolved.  Pour mixture into a heavy bottom saucepan and heat to medium high over stove.  Whisk mixture continuously (to prevent lumps) until thickened.  Remove from heat and allow to cool completely.

 

In a large bowl, sift together 1 ½ lbs. confectioner’s sugar and ½ cup cocoa.  Add 3 T. butter, shortening, and 1 tsp. vanilla.  Add evaporated milk by the tablespoon full and mix until a spreadable consistency is achieved. 

 

To assemble torte, begin with a layer of chocolate cake.  Spread top with a thin layer of Chambord buttercream.  Spread a thin layer of raspberry filling on top of butter cream.  Cover with another cake layer and repeat process two more times.  Frost top and sides of cake with chocolate frosting.  If desired, garnish with fresh raspberries and/or chocolate curls.  Serves 16. 
 

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2nd Place
Jim Harper                                                                                          

Huntingdon County Fair

Hershey’s Peanut Buttercup Cake

 

Cake: 
2 cup flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
¾ up Hershey’s Cocoa
2 cup. Sugar
¾ cup vegetable oil
1 cup buttermilk
2 eggs
1 tsp. vanilla
1/8 cup molasses

 

Icing: 
1 lb. Confectioner’s sugar
8 oz. cream cheese
¼ cup butter, softened
2 tsp. vanilla
¼ cup peanut butter

 

Combine dry ingredients.
Add oil, buttermilk, and molasses.
Mix at medium speed for 2 minutes.
Add eggs ad vanilla then beat for 2 more minutes.
Pour into prepared pans and bake for 25-35 minutes.
Allow to cool for 15 minutes before removing from pans to finish cooling on rack.

 

Beat together cream cheese and butter.
Add peanut butter and vanilla.
Gradually add sugar. 
Beat to spreading consistency.
Frost each layer as cake is assembled.
Garnish as desired.  
 

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3rd Place
Kyle Strohl                                                                                                           

West End Fair

 

Hershey’s Dark Chocolate Cake

 

2 cup flour
2 cup sugar
¾ cup Hershey’s Cocoa
½ cup oil
2 eggs
2 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 cup hot coffee
1 cup milk
1 Tbsp. vanilla
 

 

Sift dry ingredients into a large mixing bowl.  Add remaining ingredients.  Beat on medium speed for 2 minutes.  Batter will be thin.  Pour into greased and floured pans.  Bake at 350° for 25-30 minutes.

 

Hershey’s Chocolate Icing

 

2 cup powdered sugar
¾ cup Crisco
½ cup milk
1 cup peanut butter
1 tsp. vanilla

 

Beat together and whip until creamy, then ice cake. 

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4th  Place
Sharon Kurtz

Northeast Fair

 

Chocolate Raspberry Cake

 

2 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup Hershey’s cocoa
¾ cup vegetable oil
1 cup buttermilk
1 cup hot water
1 tsp. vanilla extract
2 eggs, room temperature
1 tsp. chocolate extract

 

Combine all dry ingredients in mixing bowl and blend well.  Combine all wet ingredients in another bowl and mix well.  Add wet ingredients to dry ingredients and mix on medium speed for 2 minutes.  Scrape bowl and add eggs one at a time.  Mix on medium speed for another 2 minutes or until smooth.  Pour batter into tow 9” greased and floured cake pans.  Bake at 350° for 28-32 minutes or until done.  When cakes are cool, cut each cake in half horizontally to make a total of 4 layers.  Place filling between each layer and frost with chocolate frosting. 

 

Raspberry Cream Filling

 

8 oz. softened cream cheese
¼ cup seedless raspberry fruit spread
½ cup confectioner’s sugar

 

Combine softened cream cheese with remaining ingredients and mix until well blended and smooth

 

Chocolate Frosting

 

¾ cup Hershey’s cocoa
½ cup butter or margarine
1 tsp. vanilla extract
1 lb. Confectioner’s sugar
½ cup butter Crisco
¼ cup milk

 

Beat Crisco and butter or margarine until smooth.  Slowly add confectioner’s sugar and Hershey’s cocoa alternately with milk and vanilla.  Beat on medium-high speed for 2 minutes, scrape bowl and beat for another 2 minutes or until light and fluffy. 
 

 

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5th Place
Kelly Madey                                                                                                

Middle Grange Fair

 

Chocolate Peanut Butter Bliss

 

Chocolate Cake: 
2 cups sugar
1 ¾ cup all purpose flour
¾ cup Hershey’s unsweetened cocoa
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 eggs
1 cup buttermilk
½ cup canola
2 tsp. vanilla
1 cup strong coffee, heated to boiling

 

Preheat oven to 350°.  Grease and flour three 9” round cake pans.  Set aside.  In a large bowl, sift together the dry ingredients.  Add the eggs, buttermilk, oil and vanilla to the dry ingredients.  Beat mixture until combined and smooth.  Stir in hot coffee until combined.  Pour batter into pans and bake for approximately 15-20 minutes or until toothpick inserted in the center of the cakes comes out clean. 

 

Peanut Butter Frosting:
1 cup creamy peanut butter
3 sticks unsalted butter, at room temperature
½ cup no trans fat shortening
1 Tbsp. vanilla
4 cups powdered sugar, sifted

 

Combine peanut butter, butter and shortening in a stand mixer.  Whip for 10 minutes until creamy and fluffy.  Add vanilla.  Continue to beat until combined.  Add powdered sugar and whip until just combined.

 

Garnish: 
1 ½ cups peanut butter cups, roughly chopped

 

Peanut Butter Glaze
1 ¼  cups corn syrup
¼ cup peanut butter chips, melted

 

In a small bowl, combine the corn syrup and melted peanut butter chips.  Whisk until blended.

 

Frost cooled cake, add chopped peanut butter cups to the tops of the cake and drizzle with the peanut butter glaze.