2007 Cocoa Cake Contest Winning Recipes
    1st  Place
    Connie Shuff
    Lebanon Fair
     
    HERSHEY’S CHOCOLATE RASPBERRY CAKE
     
    Preparation:   Heat oven to 350 degrees. Grease and flour three 9” round cake pans.
     

    Main Recipe Ingredients:
     
    Cake:
    3 cups sugar
    3 cups flour
    3 teaspoons baking soda
    1 ½ teaspoons baking powder
    1 ½ teaspoons salt
    ¾ cup oil
    1 ½ cups buttermilk
    3 eggs
    ½ teaspoon vanilla
    1 ½ cups hot coffee
    1 cup and 4 tablespoons Hershey Baking Cocoa
     

    Additional Ingredients:
    6 tablespoons Chambord
    8 ounces seedless black raspberry jelly
     

    Frosting:
    2 sticks butter
    ½ cup half & half
    ½ cup Hershey Baking Cocoa
    4 cups 10x sugar
    Dash of salt

    Decorations:
    Leaves made from 1 cup Hershey Semi-sweet Chocolate Bits melted
    Fresh raspberries
     

    Directions:
    Combine first six ingredients in large bowl of electric mixer and mix well. Combine oil, buttermilk, eggs, and vanilla. Add to dry ingredients and beat one minute.Add hot coffee slowly to above mixture, beat for 2 more minutes.Pour into prepared cake pans and bake for 30 minutes at 350 degrees, Cool 10 minutes and remove from pans. Cool completely.Pour Chambord (2 tablespoons) on top of each layer.Then spread 4 ounces of jelly over top of each of the two bottom layers. Put layers together. Make frosting—beat butter in large mixing bowl. Mix cocoa, 10x sugar, and salt together. Add alternately with half & half; beat well on medium speed. Frost sides and top of cake. Decorate with leftover frosting, leaves, and raspberries.
     
     

     
    2nd Place
    Sharon Kurtz
    Northeast Fair
     
    CHOCOLATE STRAWBERRY CAKE
     

    Cake:
    2 cups flour
    2 teaspoons baking soda
    1 teaspoon salt
    2 cups granulated sugar
    ¾ cup Hershey’s Cocoa
    1 tablespoon Hershey’s Special Dark Cocoa
    ¾ cup vegetable oil
    1 cup buttermilk
    1 cup boiling water
    2 teaspoons vanilla extract
    4 eggs
     
    Preparation:  Preheat oven to 325 degrees. Grease and flour two 8” round by 3” deep cake pans. Combine all dry ingredients in a 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 prepared cake pans. Bake at 325 degrees for 50–55 minutes or until a toothpick inserted comes out with a few moist crumbs. When cakes are cool, cut each cake in half horizontally to make a total of 4 layers. Place strawberry filling between layers and frost with chocolate frosting. Garnish with chocolate curls and fresh fruit if desired.
     

    Strawberry Filling:
    ¼ cup Crisco
    6 tablespoons softened butter
    1 cup confectioners sugar
    1 ½ teaspoons meringue
    powder
    ½ teaspoon vanilla
    ½ cup strawberry glaze
    ¼ cup Hershey’s mini semi-sweet chocolate chips
    1 ½ cups finely sliced strawberries
     
    Preparation:  Combine Crisco and butter until blended. Slowly add confectioners sugar, meringue powder, and vanilla. Mix on high speed for 2 to 3 minutes or until light and fluffy. Add strawberry glaze and mix until well-blended. Fold in chocolate chips and strawberries until mixed.
     

    Chocolate Frosting:
    ½ cup butter Crisco
    ½ cup softened butter
    1 pound confectioners sugar
    2/3 cup Hershey’s Cocoa
    ¼ cup boiling water
    1 teaspoon vanilla
     
    Preparation:  Beat Crisco and butter until smooth. Slowly add confectioners sugar and Hershey’s Cocoa alternately with water and vanilla. Beat on medium-high speed for 2 minutes, scrape bowl and beat for another 2 minutes.
     
    Yields: One 4 layer cake
     

     
    3rd Place
    Marie White       
    Schuylkill Fair
     

    BASKET OF BERRIES DEEP DARK CHOCOLATE CAKE
     

    Cake:
    2 cups sugar
    1 ¾ cups all purpose flour
    ¾ cup Hershey Cocoa
    1 ½ teaspoons baking soda
    1 ½ teaspoons baking powder
    1 teaspoon salt
    2 eggs
    1 cup milk
    ½ cup vegetable oil
    2 teaspoons vanilla extract
    1 cup boiling water
     
    Preparation:  Heat oven to 350 degrees. Grease and flour two round cake pans, 9 x 1 ½”. In large mixer bowl combine dry ingredients. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Remove from mixer; stir in boiling water (batter will be thin).

    Pour into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pans or until wooden toothpick inserted in center comes out clean. Cool cake in rounds 10 minutes, remove from pans. Cool completely.
     

    Filling:
    2 unbeaten egg whites
    1 teaspoon vanilla
    4 teaspoons flour
    2 teaspoons powdered sugar
    4 teaspoons milk
    1 ½ cups shortening
    1 box powdered sugar
     
    Preparation:  Beat the first 6 ingredients until smooth and fluffy. Then add the box of sugar and beat. Spread filling between the layers.
     

    Frosting:
    ¼ cup shortening
    ½ cup Hershey Cocoa
    ¼ teaspoon salt
    1/3 cup milk
    1 ½ teaspoons vanilla
    3 ½ cups confectioners sugar (sift if lumpy)
     
    Preparation:  In saucepan, melt shortening. Remove from heat, stir in cocoa and salt. Mix in milk and vanilla in mixer bowl; stir cocoa into sugar. Beat at medium speed of electric mixer until smooth and creamy. Add 1 tablespoon more milk if needed for good spreading consistency. Frost the cake and decorate to look like a basket. Chocolate Candy Melts (For Handles)
     
    Finish Top of Cake:  On top of cake place some of the following berries such as strawberries, blueberries, raspberries, grapes, and fresh mint leaves.
     

     
    4th Place
    Connie Wentz        
    Carbon Fair

    HERSHEY CHOCOLATE CAKE
     

    Cake:
    2 cups sugar
    ¾ cup Hershey’s Cocoa
    ½ cup oil
    2 eggs
    1 teaspoon baking powder
    2 teaspoons baking soda
    1 teaspoon vanilla
    2 cups flour
    2 cup black coffee
     
    Preparation:  Mix first seven ingredients together. Add flour and coffee. Mix well. Pour into 2 greased 8” or 9” pans. Bake in 350 degree preheated oven for 25 minutes or until toothpick inserted in middle comes out clean.
     
    Peanut Butter Filling:
    2 tablespoons soft butter
    ½ cup peanut butter
    2 cups powdered sugar
    milk—add to spreading consistency
     
    Preparation:  Mix all ingredients together and put between two cake layers. Some can be saved for decorating top.
     

    Hershey’s Chocolate Frosting:
    1 stick soft butter
    3 cup powdered sugar
    2/3 cup Hershey’s Cocoa
    1 teaspoon vanilla
    1/3 cup milk—add more if needed for spreading consistency
     
    Preparation:  Mix all ingredients together and beat with mixer. Frost layer cake and decorate.
     
    For 8” or 9” cake (layer)
     

     
    5th Place
    Catherine Ache          
    Reading Fair

    CHOCOLATE WET WALNUT SUNDAE CAKE
     

    Cake:
    2 cups quick mixing flour, such as Wondra
    ½ teaspoon salt
    1 teaspoon baking powder
    2 teaspoons baking soda
    ¾ cups Hershey’s unsweetened cocoa
    2 cups granulated sugar
    1 cup skim milk
    1 tablespoon lemon juice
    ¾ cup vegetable oil
    2 eggs, beaten
    1 ½ teaspoons pure vanilla
    1 cup strong, hot black coffee
     
    Preparation:  Heat oven to 350 degrees. Grease, flour, and line with wax paper two 8” or 9” cake pans. Combine all the dry ingredients and sift into large bowl of electric mixer. Combine lemon juice with milk; add oil, eggs and vanilla; add to dry ingredients and beat until smooth. Add coffee very slowly until thoroughly combined. Slowly increase mixing speed to medium and beat batter for two minutes.

    Pour into prepared baking pans. Let filled pans rest on countertop for 5 minutes and then tap pans onto counter a few times to break up any air bubbles that rise to the top of batter. Bake cakes for approximately 30 to 35 minutes, or until cakes are done when tested with a toothpick. Cool 15 minutes in pan on cooling rack. Remove from pan and cool completely on cooling rack. Cut layers in half horizontally to make four layers.
     

    Filling:
    1 cup water
    2 tablespoons cornstarch
    2 cups confectioners sugar
    1 cup butter or margarine, softened
    Dash of salt
    1 teaspoon pure vanilla
    1 cup Hershey’s mini chocolate chips
     
    Preparation:  Combine water and cornstarch. Cook, stirring constantly with wire whisk, until thick. Set aside to cool. Gradually beat sugar and butter until light and fluffy. Add cornstarch mixture and vanilla; beat four to five minutes. Reserve 2 tablespoons of filling and set aside. Stir Hershey’s mini chocolate chips into the rest of the filling.
     

    Chocolate icing:
    ¼ cup butter
    1 cup butter flavored Crisco
    3 cups confectioners sugar, divided
    1/8 teaspoon salt
    ¼ cup Hershey’s unsweetened cocoa
    ½ cup water
    ½ cup Hershey’s chocolate chips, melted
    ½ teaspoon pure vanilla
    4 ounces Hershey’s unsweetened chocolate, melted
     
    Preparation:  Cream butter, Crisco, and 1 ½ cups confectioners sugar. Stir in cocoa and salt and mix well. Gradually add water. Add melted chocolate chips and melted unsweetened chocolate; beat well. Add remaining 1 ½ cups confectioners sugar and vanilla; beat four minutes.

    Topping:  1 jar (5 ounces) of {Smucker’s} walnuts in syrup ice cream topping (I drained off most of the syrup before topping cake with the walnuts).

    Assembly:  Put vanilla filling between all four layers of cake. Ice and decorate cake with chocolate frosting. Pipe a raised, scalloped border of chocolate icing on top layer of cake. Pour one jar of wet walnut sundae topping on top of cake. Put a rosette of the reserved vanilla filling in center of walnut topping and top with a cherry.