2009 Cocoa Cake Contest Winning Recipes
    1st Place
    Jennifer Klinger
    Kutztown Fair, Berks County
    Chocolate Peanut Butter Blast
    Preheat oven to 350 degrees.
    Grease and flour 2 10” cake pans.
    Main Recipe Ingredients:
    3 cups sugar
    2 2/3 cups all purpose flour
    1 cup 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 ½ cup milk (room temperature)
    3 tsp. pure vanilla
    1 ½  cup boiling water
    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 medium speed for about 2 minutes.  Stir in vanilla.  (I like to double the recipe for the frosting to allow extra for decoration).
    Additional Ingredients/Garnishes:
    Hershey’s Reese’s Peanut Butter Cups (4 peanut butter cups total, cut in half)
    Hershey’s Chocolate Syrup
    Chopped peanuts
    Put all dry ingredients into a large bowl and beat for 20-30 seconds.  Beat eggs in small bowl and then add to the 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 350 degrees for 30-35 minutes.  Allow cakes to cool in pans on wire racks for approx. 15 minutes.  Take cakes out of pans and cool completely on wire racks.  Make filling and frosting for cakes as directed above.
    Take cake layers and split each one in half so you have a total of 4 layers.  Reserve a decorating bag filled with frosting for piping if desired.  Place one bottom layer cut side up on bottom and top with peanut butter filling.  Cover with another cake layer and repeat process until all layers are used.  Frost with chocolate frosting and decorate with chopped peanuts and top with Hershey’s Reese’s Peanut Butter Cups.  Drizzle Hershey’s Syrup on top of cups.

    2nd Place
    Suzanne Patterson
    Great Stoneboro Fair, Mercer County
    Deep Dark Chocolate Cake
    1 Double Layer Cake
    350 degrees
    2 – 9 inch greased & floured pans
    2 cups sugar
    1 cup flour
    ¾ cup whole wheat pastry flour
    ¾ cup Hershey cocoa
    1 ½ tsp. baking soda
    1 ½ tsp. baking powder
    1 tsp. salt
    2 eggs
    1 cup milk
    ½ cup vegetable oil
    2 tsp. vanilla
    1 cup boiling water
    Combine dry ingredients.  Add eggs, milk, oil and vanilla.  Beat 2 minutes on medium speed.  Stir in boiling water just until blended.  Batter will be thin.  Pour into greased, floured pans.  Bake at 350 for 25-30 minutes.  Cool 10 minutes, remove from pans and cool.  Frost.
    Chocolate Butter Cream Icing:
    3 cup powdered sugar
    ¼ cup Hershey cocoa
    4 tbsp. butter
    2 tsp. vanilla
    ¼ cup milk
    ¼ cup Crisco
    Mix powdered sugar with Hershey’s cocoa.  Cream in butter and Crisco.  Mix in vanilla and milk, one tbsp.  at a time.  Frost cake.
    No refrigeration needed.

    3rd Place
    Gwynne Buck
    Montour Delong Community Fair, Northumberland County
    Chocolate Dream
    Cake ingredients:
    1 cup butter, softened
    3 cups packed brown sugar
    4 eggs
    1 tbs. vanilla extract
    3 cups all-purpose flour
    ¾ cup Hershey’s Cocoa
    1 tbs. baking soda
    5 tbs. black cocoa
    ½ tsp. salt
    ¾ cup water
    ¾ cup milk
    1 1/3 cups sour cream
    Cake Directions:
    1. Preheat oven to 350 degrees.
    2. In a large mixing bowl, cream together butter and brown sugar.
    3. Add eggs, one at a time and beating well after each addition.
    4. Stir in vanilla.
    5. Combine the flour, Hershey’s Cocoa, baking soda, and salt in a separate bowl.
    6. Add to the creamed texture alternately with the cooled coffee and sour cream.
    7. Pour into two 9 inch greased round baking pans.
    8. Bake for 30 – 35 minutes at 350 degrees.
    9. Cool before removing from pans.
    Cheesecake Ingredients:
    2 – 8 oz. soft cream cheese
    ½ cup sugar
    3 large eggs
    ½ cup sour cream
    Cheesecake Directions:
    1. Preheat oven at 300 degrees.  Line 9 inch pan with foil to top edge and grease.
    2. Beat cream cheese until creamy.  Add sugar, beat until smooth.
    3. Add eggs, one at a time, beat well
    4. Stir in sour cream.
    5. Pour half into pan, spread raspberry jam over mixture, cover with remaining cheesecake mixture.
    6. Bake for 45 minutes, turn off oven and leave in oven with door closed for 1 hour.
    Icing Ingredients:
    2 cups of shortening
    2 cups of melted butter
    2 teaspoons of vanilla
    8 cups of confectioner sugar
    3-4 cups of Hershey’s Cocoa (all depends on how much chocolate you like)
    3 tablespoons of milk
    Icing Directions:
    1. Beat together the melted butter and shortening.
    2. Add vanilla.
    3. Gradually add the confectioner sugar and Hershey’s Cocoa.
    4. Add milk.
    5. Mix till all ingredients are creamed together.
    1. Put first layer of the cake on cardboard.
    2. Brush the top with raspberry liquor (optional).
    3. Smooth a thin layer of the chocolate icing over the cake.
    4. Carefully place the cheese cake layer on top of the cake.
    5. Next brush the second layer with the liquor and the cover with the icing
    6. Now flip the second cake layer over the place on top of the cheese cake the icing
     side down.
    7. Cover the entire cake with icing.
    8. Last but not least decorate this delicious cake however you desire and enjoy.

    4th Place
    Lisa Buzzard
    West End Fair, Monroe County
    Chambord & Berries Chocolate Cake
    Preparation:  Preheat the oven to 350° F. Prepare 2 9X2-inch cake pans with cooking spray and a sprinkle of cocoa.
    Main Recipe Ingredients:
    1 ¾ cups cake flour
    1 ½ tsp baking soda
    1 ½ tsp baking powder
    1 tsp salt
    ¾ cup Hershey’s Unsweetened Cocoa
    1 cup boiling strong coffee
    ½ cup vegetable oil
    1 cup milk
    2 cups sugar
    2 large sized eggs
    2 tsp vanilla
    Chocolate Fudge Buttercream Frosting Ingredients:
    ½ cup butter
    ¼ cup shortening
    1/3 cup Hershey’s Unsweetened Cocoa
    3 cups confectioner’s sugar
    2 Tbls milk
    1 cup Hershey’s Hot Fudge Topping
    1 tsp pure vanilla
    Chambord Buttercream:
    3 cups confectioner’s sugar
    5 Tbsp, softened butter
    6 Tbsp Chambord Liqueur
    pinch salt
    ¼ tsp vanilla
    Blackberry/Raspberry Filling:
    6 oz frozen blackberries, thawed
    6 oz frozen raspberries, thawed
    2 tsp lemon juice
    3 Tbsp cornstarch
    ½ cup water
    ¾ cup sugar
    Methods:  In a large bowl mix all dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in boiling coffee noting batter will be thin.
    Bake 30-35 minutes. Cool 10 minutes then remove and transfer to wire racks to cool.
    Next make the berry filling. In a blender, combine thawed berries, water, and lemon juice. Puree until all berries are liquefied. Add sugar and cornstarch and puree until both have dissolved. Pour mixture into heavy saucepan on medium high heat. Wisk until thickened, set aside to completely cool.
    Next make the chambord buttercream. In a medium bowl combine confectioner’s sugar, salt, butter, and vanilla. Add the Chambord by the tablespoon full and mix until smooth and fluffy.
    Make the chocolate fudge buttercream frosting. Cream together the butter and shortening. Sift the cocoa with the confectioner’s sugar and add to the creamed mixture. Mix together adding 1 Tbls milk at a time until mixture is smooth. Don’t add more than ¼ cup milk. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
    Final Assembly: After you have made the berry filling, chambord buttercream and the dark chocolate buttercream split both cakes in half. Spread bottom layer with berry filling. Place next layer on top and frost with chambord buttercream. Continue this sequence until cake is completely assembled. Spread dark chocolate frosting on sides and top of cake. If desired pipe a top and bottom border on cake. You can also warm any leftover berry filling and use for decoration on top of cake. If desired you can also decorate top of cake with fresh blackberries and raspberries.


    5th Place
    Diane Empson
    Tioga Coounty  Fair, Tioga County
    Chocolate Crazy Cake
    3 cups flour
    2 cups sugar
    2/3 cups Hershey’s Cocoa
    1 teaspoon salt
    2 teaspoons baking soda
    In a large mixing bowl mix the above 5 ingredients with a spoon until well mixed. Make 3 holes in the mix. In the 1st hole put 2 teaspoons apple cider Vinegar. In the 2nd hole put 2 teaspoons Vanilla, in the 3rd hole put 2/3 cup Vegetable oil. Pour 2 cups water over top of the mix. Beat well by hand. Pour into 2 greased 9-inch round baking pans. Bake at 350° F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
    Chocolate Butter Frosting:
    2/3 cup butter, softened
    2/3 cup Hershey’s Cocoa
    4 cups confectioner’s sugar
    3 teaspoon vanilla
    4 Tablespoon water plus additional if needed
    Place the butter and Hershey’s Cocoa in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined. Stop the machine. Place the confectioner’s sugar, vanilla and water in the bowl and beat with the mixer on low speed until the frosting lightens and is fluffy. 2 to 3 minutes. Add more water if the frosting is too thick or confectioner’s sugar, 1 tablespoon at a time, if the frosting is too thin.