2014 PA Preferred Chocolate Cake Winning Recipes

2014 PA Preferred Chocolate Cake Winning Recipes

BLUE RIBBON CHOCOLATE CAKE
Winning Recipes

1st Place
Clancein Donough
McClure Bean Soup Festival and Fair – Juniata County

Deep Dark Chocolate Cake

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
One-Bowl butter cream frosting (See below)

Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans or
13x9x2 inch baking pan. In large mixer bowl combine sugar, flour, cocoa, baking
powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium
speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin).
Pour into prepared pan(s). Bake 30 to 35 minutes for round pans, 35 to 40
minutes for rectangular pan, or until wooden pick inserted in center.

Vanilla Buttercream Frosting

1/3 cup butter or margarine, softened
4 cups powdered sugar, divided
3 to 4 tablespoons milk
1 1/2 teaspoons vanilla extract

Beat butter with electric mixer on medium speed in large bowl until creamy. With
mixer running, gradually add about 2 cups powdered sugar, beating until well
blended. Slowly beat in milk and vanilla. Gradually add remaining powdered
sugar, beating until smooth. Add additional milk, if necessary, until frosting is
desired consistency.

Vanilla Butter-Cream Frosting/Filling
In large bowl, with mixer at medium speed, best4 cups confectioners’ sugar,
1 cup margarine or butter (2 sticks), softened, and 1 cup shortening until just
mixed. Increase speed to high; beat 10 minutes or until light and fluffy, scraping
bowl often with rubber spatula. Reduce speed to medium; gradually beaten ¼
cup heavy or whipping cream and 2 teaspoons vanilla extract until smooth,
occasionally scraping bowl.
Fill cooled cake with frosting filling, cookies cover and coated with grated cookie
to each candy. Top with 10x sugar and peanut butter. Decorate with cookie
flowers and gumdrops.

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2014 PA Preferred Chocolate Cake Winning Recipes

RED RIBBON CHOCOLATE CAKE
Winning Recipes

2nd Place

Sharon Karlheim
Greene Township Community Association – Cambria County

Chocolate Cake with Peanut Butter Frosting and Toasted Marshmallow Filling

Cake

2 1/2 cups plus 1 tbsp all purpose flour 1 1/2 cups buttermilk
3 cups granulated sugar 1 1/2 cups strong black coffee hot
1 cup plus 1 tablespoon Hershey Cocoa 3/4 cup vegetable oil
1 1/2 teaspoons baking powder 4 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
3 eggs

Toasted Marshmallow Filling

16 large marshmallows 1/2 teaspoon vanilla extract
1 cup powdered sugar 1 (7 1/2-ounce) jar marshmallow
1 cup butter, at room temperature
fluff

Peanut Butter Frosting

1 cup butter 1/3 cup buttermilk
1 cup creamy peanut butter 2 teaspoons vanilla
4 cups powdered sugar

Directions

1. Cake: Preheat oven to 350 degrees F. Grease three 9-inch round cake pans,
then flour the insides of the pans, tapping out excess; set aside.

2. In the bowl of an electric mixer (or large mixing bowl if you’re using a hand
mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder
and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and
vanilla.

3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on
medium speed. Scrape the sides and bottom of the bowl and mix for an additional
20 seconds (the batter will be very thin).

4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate
the pans in the oven. Continue to bake until a toothpick inserted into the center
of one of the cakes comes out almost clean (with a few moist crumbs, about 12
more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then
carefully turn them out onto cooling racks to cool completely.

5. Toasted Marshmallow Filling: Place the marshmallows on a baking sheet lined
with aluminum foil and sprayed with nonstick cooking spray. Place on the lowest
rack of oven and broil marshmallows until nice and brown on top, keeping an eye
on them the entire time so they don’t burn. Remove pan from oven and gently
turn the marshmallows over and broil until the other side is golden brown.

6. Beat the butter and powdered sugar on low speed until blended together,
about 1 minute. Add the vanilla extract and increase the speed to medium-high;
beat for 3 minutes. Stop the mixer, add the Marshmallow Fluff and toasted
marshmallows and mix on the lowest speed for about 1 minute, scraping the
sides of the bowl as necessary.

7. Peanut Butter Frosting: Cream Butter and peanut butter together.

8. Add half the powdered sugar and blend.

9. Blend in milk and vanilla.

10. Add remaining powdered sugar.

11. Stir until smooth and well blended.

12. Assemble the Cake: Slice each cake layer in half horizontally so you have six
cake layers. Place your first layer face-up on a cakeplate and cover with about
one-third of the Toasted Marshmallow Frosting. Place another cake layer face-up
and cover with about 3/4 to 1 cup of Peanut Butter Frosting. Repeat, alternating
marshmallow and peanut butter filling layers, until you come to your cake final
layer, which you will place face-down. Frost the entire outside of cake with the
remaining Peanut Butter Frosting. Then pipe flowers and a decorative edge
around the cake.

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2014 PA Preferred Chocolate Cake Winning Recipes

WHITE RIBBON CHOCOLATE CAKE
Winning Recipes

3rd Place

Christy Wiltrout
Bullskin Township Fair – Fayette County

Toasted Coconut Chocolate Cream Cake

1/2 cup softened unsalted butter
2 cups granulated sugar
4 ounces unsweetened bakers chocolate, melted and cooled
4 large eggs
1 ¾ cups of flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup coconut milk
1/2 cup buttermilk
1 tbsp coconut extract
1 tsp vanilla

Preheat oven to 350 degrees. Prepare 3 round 9 inch cake pans by flouring and
spraying each pan. In a mixing bowl combine sugar and cooled chocolate. Mix
until smooth. Add eggs one at a time, beating after each egg. Continue beating
for about 3 minutes. In a medium bowl, combine flour, baking soda, baking
powder and salt. Whisk together and set aside. Now measure the coconut milk,
buttermilk, and flavorings. Add to chocolate mixture alternating with the flour
mixture and the milk mixture. Mix until smooth. Divide evenly into the three
prepared cake pans. Bake about 25 minutes. Cool completely and prepare filling.

Filling

1/3 cup Crisco 1 tsp vanilla
1/3 cup butter 2 cups powdered sugar
2 tbsp flour 1 tbsp coconut milk
1 tbsp coconut flavoring 1 cup marshmallow cream

Cream all together and spread between layer, chill and prepare frosting.

Frosting
6 tbsp butter, softened
3 ounces bakers chocolate, melted and cooled
2 tsp vanilla
1 tbsp coconut flavoring
5 to 6 cups powdered sugar
1/3 cup coconut milk
1/3 cup whipping cream
Cream together butter, sugar, melted chocolate; add flavorings, milk, and cream,
beat until smooth and creamy. Frost your cake. Pipe a border around the top
and bottom of your cake.
Toast coconut for about 10 minutes at 350 degrees until golden brown. Let cool
and then top your cake with the coconut.

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2014 PA Preferred Chocolate Cake Winning Recipes

YELLOW RIBBON CHOCOLATE CAKE
Winning Recipes

4th Place
Sharon Moser
Oley Valley Community Fair- Berks County

Black Magic Cake

1 3/4 cup all purpose flour 2 eggs
2 cup granulated sugar 1 cup milk plus 1 tbsp vinegar
3/4 cup cocoa 1 cup boiling black coffee
1 tsp baking soda 1/2 cup vegetable oil
1 tsp salt 1 tsp vanilla

Mix all ingredients in mixing bowl for 3 minutes. Pour into greased and floured 9
inch round layer pans and bake at 350 degrees for 30-35 minutes or until done.
Let cool.

Spread 1/2 cup to 3/4 cup nutella between layers, icings cake with milk chocolate
frosting.

Milk Chocolate Frosting

1 cup unsalted butter
2/3 cup cocoa
3½ cups 10x sugar
1/2 cup milk
1 tsp pure vanilla

Whip until light and creamy about 5 minutes. Then frost cake.

2014 PA Preferred Chocolate Cake Winning Recipes

GREEN RIBBON CHOCOLATE CAKE
Winning Recipes

5 th Place

Julie Hein
York Fair – York County

Chocolate Grand Marnier Cake

Preheat oven to 350 degrees. Line three nine-inch round cake pans with
parchment paper. Yields one triple-layer, nine-inch round cake.

Cake Chocolate Ganache

2 cups sugar 2 cups dark chocolate chips
2/3 cup cocoa 1 cup whipping cream
2 cups boiling water 2 tbsp butter
2/3 cup oil 1/4 cup orange liqueur
1 tsp vanilla extract
2 tbsp orange liqueur (Grand Marnier) (Grand Marnier)
2 eggs
2 cups flour
2 tsp baking powder
2 tsp baking soda
3/4 cup miniature chocolate chips

Frosting/Filling

2 (3.4 oz) pkg inst. White choc pudding mix
1 1/2 cups cold milk
1 (16 oz) container cool whip, thawed
Orange food coloring, optional

Cake

Beat sugar, cocoa, boiling water, oil, vanilla and liqueur in large mixing bowl on
low speed for 30 seconds. Add eggs one at a time, beating after each addition.
Add flour, baking powder, baking soda and salt; beat on medium-high for four
minutes. Fold in mini chocolate chips. Pour into prepared pans and bake for 12-
15 minutes. Cool for ten minutes and remove cakes to wire racks.

Ganache
Combine whipping cream and chocolate chips in medium saucepan. Heat over
low heat until smooth, while stirring constantly. Remove from heat and stir in
butter and liqueur. Refrigerate one to two hours, until set, stirring occasionally.
Filling
Whisk together pudding mixes and milk for two minutes. Let stand for two
minutes and then fold in cool whip and optional food coloring, blending well.
Chill thoroughly.
Assemble Cake
Place one cake layer on serving plate and top with a thin layer of ganache and a
thicker layer of filling. Repeat with the next layer. Place the third layer on top.
Frost top of cake with remaining ganache and frost sides with remaining
frosting/filling (this can be reversed – frosting on top and ganache on sides).
Garnish as desired. Chill until serving.

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