2006 Cocoa Cake Contest Winning Recipes
    1st  Place
    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. 

    2nd Place
    Jim Harper                                                                                          
    Huntingdon County Fair

    Hershey’s Peanut Buttercup 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
    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.  

    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. 

    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. 

    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.
    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.