2010 Cocoa Cake Contest Winning Recipies

    1st Place
    Marie White
    Northeast Fair

    Deep Dark Berry Basket Chocolate 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
    1 teaspoon vanilla extract
    2 teaspoons raspberry wine
    1 cup boiling water

    Heat oven to 350 degrees.  Grease and flour 2 round pans, 9 x 1 ½ inches or rectangular pans.  In large mixer bowl combine dry ingredients.  Add eggs, milk, oil, and vanilla.  Beat on medium speed for two 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 pan or until wooden pick inserted in center comes out clean.  Cool cake in rounds 10 minutes, remove from pans.  Cool completely.

    Filling
    1 teaspoon vanilla
    2 cups powdered sugar
    3-6 tablespoons milk
    1 cup vegetable shortening
    2 cups marshmallow crème
    ½ cup raspberries

    Prepare filling.  Beat shortening sugar, marshmallow crème, vanilla and 3 tablespoons milk together until fluffy.  Add more milk if needed.  Gently stir in pieces of cut raspberries.

    Frosting for Top Layer
    ¼ cup shortening
    ½ cup Hershey Cocoa
    ¼ teaspoon salt
    1/3 cup milk
    1 ½ teaspoon vanilla
    3 ½ cups confectioners sugar (sift if lumpy)
    In saucepan, melt shortening.  Remove from heat, stir in Cocoa and salt.  Mix in milk and Vanilla in mixer bowl, stir Cocoa mixture into sugar.  Beat at medium speed of electric mixer until smooth and creamy.  Add 1 tablespoon more milk if needed for good spreading consistency.

    Finish top of cake with assortment of fruit to create the book of a basket of berries.


    2nd Place
    Lisa Buzzard
    West End Fair – Monroe County

    Peanut Butter and Cashew Crunch Cake

    Preparation
    Preheat the oven to 350 degrees.  Grease and flour two 9-inch pans.

    Main Recipe Ingredients
    2 cups sugar
    1 ¾ cups all-purpose flour
    ¾ cup Hershey’s Cocoa
    1 ½ teaspoons baking powder
    1 ½ teaspoon baking soda
    1 teaspoon salt
    2 eggs
    1 cup milk
    ½ cup vegetable oil
    2 teaspoon vanilla extract
    1 cup boiling water

    Peanut Butter Filling Ingredients
    ½ cup butter
    1 cup creamy peanut butter
    4 cups confectioners’ sugar
    1/3 cup milk

    Chocolate Fudge Buttercream Frosting Ingredients
    1/2 cup butter
    ¼ cup shortening
    1/3 cup Hershey’s Unsweetened Cocoa
    3 cups confectioner’s sugar
    2 tablespoons milk
    1 cup Hershey’s Hot Fudge Topping
    1 teaspoon pure vanilla

    Garnish Ingredients
    Chopped cashews
    Hershey’s Fudge Topping
    Hershey’s Bits O’ Brickle
    Hershey’s Peanut Butter Topping

     

     

    Methods
    Combine dry ingredients in a large bowl.  Add eggs, milk, oil and vanilla.  Beat on medium speed two minutes.  Stir in boiling water (batter will be thin).  Pour into pans.  Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.  Remove from the oven and cool in the pans for 10 minutes.  Remove from pans and cool on wire racks until completely cool.

    Next make the Peanut Butter Filling.   In a large bowl, beat butter and peanut butter until light and fluffy.  Slowly beat in ½ of the confectioners’ sugar.  Mix in ¼ cup of milk.  Beat in the remaining confectioners’ sugar.  If necessary, add a little more of milk until the filling reaches a good spreading consistency.

    Next 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 while adding 1 tablespoon 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.  I doubled everything and made two batches for this recipe, as I wanted to do piping.

    Final Assembly
    After you have made both the peanut butter filling and chocolate icing, split both cakes in half.  Spread bottom layer with filling.  Sprinkle small amount of cashews on top of filling, then brickle.  Place next layer on top.  Continue this sequence until top layer is completely assembled.  Spread chocolate frosting on sides of cake.  If desired pipe a top and bottom border on the cake and drizzle top with peanut butter and left over fudge topping.


    3rd Place


    Dawn Bell
    Elizabethtown Fair

    Chocolate Cake

    3 cups granulated sugar
    3 cups flour
    1 1/8 cups Hershey’s Cocoa
    2 ¼ teaspoon baking soda
    2 ¼ teaspoon baking powder
    Pinch of salt
    1 ½  teaspoon vanilla
    3 eggs
    1 1/8 cups vegetable oil
    2 ¼ cups warm water
    Mix all dry ingredients together on law speed.  Add eggs, vanilla, oil, warm water.  Place 4 cups of batter in a 10” pan.  Bake 350 degrees for about 35 minutes.  Makes one 10” double layer cake.

    Peanut Butter Frosting
    1 pound butter
    2 pounds 10XX sugar or 8 cups
    3 cups Reese’s Peanut Butter
    ½ cup milk or cream
    2 cups whipping cream
    Mix butter and peanut butter until well blended.  Add 10XX sugar. Add ½ cup milk or cream.  Add 2 cups whipped cream.

    Garnish
    Reese’s Peanut Butter cups
    Hershey’s chocolate bar (shaved)
    Take each layer cake and cut in half.  Put peanut butter frosting in each layer.  Ice outside with peanut butter icing and shaved Hershey’s chocolate bar and garnish with chopped and half Reese’s peanut butter cups.

     


     

    4th Place
    Bethany Hoffman
    Perry County Community Fair

    Devilish Dark Chocolate Cake

    Ingredients
    1 ¾ cups all-purpose flour
    ½ cup Hershey’s cocoa
    1 teaspoon salt
    2 teaspoons baking soda
    1 cup buttermilk
    2 eggs
    1 Hershey’s Special Dark chocolate bar
    2 cups sugar
    ¼ cup Hershey’s Special Dark cocoa
    1 teaspoon baking powder
    ½ cup vegetable oil
    1 teaspoon vanilla extract
    1 cup hot coffee
    Nonstick cooking spray

    Heavenly White Chocolate Icing
    3 ½ tablespoons flour
    1 cup milk
    ¾ cups Hershey’s Premier White Chocolate baking chips
    1 cup butter
    1 cup confectioner’s sugar
    1 ½ teaspoons vanilla extract

    Directions

    1. Make the Cake:  Preheat oven to 350 degrees.  Line two 9” round cake pans with parchment paper.  Spray pans and paper with nonstick cooking spray.
    2. With an electric mixer, mix flour, sugar, both Hershey’s cocoas, baking powder, baking soda and salt at slow speed.
    3. In a separate bowl, whisk buttermilk with vegetable oil, vanilla and eggs.
    4. Beat the buttermilk mixture into the dry mixture until just incorporated.  Next add the hot coffee and beat until fully incorporated.
    5. Pour the batter evenly into prepared pans.  Bake for 30-35 minutes.
    6. Make the Frosting:  In a small saucepan, cook milk and flour at medium heat, whisking frequently until thick.  Take off heat.
    7. To the milk mixture, add Hershey’s Premier White Chocolate baking chips and whisk until smooth.  Allow mixture to cool completely.
    8. Cream together butter and confectioner’s sugar.  Add white chocolate mixture and vanilla to mixture.  With an electric mixer, whip until light and silky.
    9. After cake is cool:  Invert cake on flat surface, peal off parchment paper and icing layers.  Garnish with Hershey’s Special Dark chocolate.  Enjoy!!

    Makes one 9” layer cake (Recipe can be doubled for more than two layers)

     


     

    5TH PLACE
    Belinda Myers
    York Fair

    Super Chocolate Peanut Butter Cake

    Preheat oven to 350 degrees.  Grease and flour 3 nine-inch cake pans.  Set aside.  Serves 12 to 14.

    Cake:
    ¾ cup butter
    ¾ cup Hershey’s Special Dark Cocoa
    3 teaspoons baking soda
    1 ½ teaspoon vanilla
    1 ½ cup boiling water
    3 ½ cup flour
    3 cups sugar
    3 eggs
    1 ½ cup buttermilk

    Filling:
    ½ cup milk
    ¼ cup Crisco
    ¼ cup Reese’s creamy peanut butter
    ½ cup sugar
    2 ½ tablespoons flour
    ¼ cup butter

    Frosting:
    ½ cup butter
    5 cups confectioners’ sugar
    ¼ cup Crisco
    ¼ cup heavy cream (may need more)
    ½ cup Hershey’s Cocoa
    1 ½ teaspoon vanilla
    ½ cup Reese’s creamy peanut butter

    Drizzle/Glaze:
    1 cup Reese’s creamy peanut butter
    ½ cup confectioners’ sugar
    2 to 4 tablespoons milk
    5 unwrapped miniature Reese’s peanut butter cups
    2 tablespoons butter

    For cake in a large mixer bowl, beat butter and sugar.  Add vanilla and eggs.  Cream well.  Measure out flour, baking soda, and Hershey’s special dark cocoa in a superset bowl.  Add dry ingredients to creamed mixture.  Alternately with buttermilk.  Beat until smooth.  Stir in boiling water last.  Divide batter evenly into the three 9-inch pans.  Place in preheated oven for 30 to 35 minutes or till tester comes clean.

    For filling in a small sauce pan cook milk and flour.  Over medium heat till thick.  Set aside to cool.  In a medium mixer bowl cream butter, Crisco, and sugar.  Add cooked cooled mixture and Reese’s peanut butter.  Beat well.  Spread between cake layers.

    For frosting beat all ingredients in large mixer bowl until light and fluffy.  (Adds enough heavy cream for spreading consistency).  Frost entire cake.  Border top and bottom edges.

    For glaze/drizzle in a medium microwave safe bowl melt butter and Reese’s peanut butter.  Stir until smooth.  Add confectioners’ sugar and milk (1 tablespoon at a time) stir well.  Place in a decorator bag.  Snip end and drizzle on top and partially down sides.  Garnish top with Reese’s peanut butter cups.