2008-10-09 / Church News

Hershey Cocoa Baking Contest Winners Announced

Mmmmmmmmm ... chocolate. All of those mouthwatering chocolate cookies and cakes at the Fulton County Fair in August looked and tasted delicious. Our hometown master chefs created these tempting creations and were competing in Hershey's Cocoa Classic baking contest at the Fulton County Fair.

Hometown bakers outdid themselves this year with their sumptuous chocolate creations. This year's Hershey's Cocoa Classic cake contest winner is Darla Eader and the winning recipe is a Hershey's "Perfectly Chocolate" Chocolate Cake. Darla of McConnellsburg says, "you have to follow the directions step by step or it will not turn out correct. I got the recipe from a Hershey's cookbook." Hershey's "Perfectly Chocolate" Chocolate Cake 2 cups sugar 1 3/4 cup all-purpose flour 3/4 cup Hershey's Cocoa 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp. vanilla extract 1 cup boiling water

1. Heat oven to 325 degrees. Grease and flour two 8-inch round baking pans.

2. Stir sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in water. (Batter will be thin) Pour batter evenly into prepared pans.

3. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Prepare "Perfectly Chocolate" Chocolate Frosting; Spread between layers and over top and side of cake. "Perfectly Chocolate" Chocolate Frosting 1/2 cup (1 stick) butter or margarine 1/3 cup milk 2/3 cup Hershey's Cocoa 1 tsp. vanilla extract 3 cups powdered sugar (10x sugar)

1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

2. Add small amount of additional milk, if needed. Stir in vanilla.

Not to be outdone by the decadent cakes, the contest featured equally tantalizing cookies, brownies and bars. This contest was strictly for the young at heart, showcasing the talents of competitors between the ages of 8 and 18. The head chef in this baking arena was Connor Johnson from Needmore with the winning recipe of Hershey's Best Brownies. Connor says, this is a kidfriendly recipe. Hershey's Best Brownies 1 cup (2 sticks) butter or margarine 1 cup all-purpose flour 2 cups sugar 1/2 tsp baking powder 2 tsp vanilla extract 1/4 tsp. salt 4 eggs 1 cup chopped nuts (optional) 3/4 cup Hershey's Cocoa

1. Heat oven to 350 degrees. Grease 13x9x2-inch baking pan.

2. Place butter in large microwave safe bowl. Microwave at High (100 percent) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost as desired. Cut into bars. About 36 brownies.

Hershey's Cocoa Classic is cosponsored by The Hershey Company, a leading snack food company and the largest North American manufacturer of quality chocolate and non-chocolate confectionery products, and the Pennsylvania State Association of County Fairs.

More than 100 fairs across the state are offering cash prizes as part of the Hershey Cocoa Classic. The Fulton County Fair's contest is a preliminary competition that leads to the selection of the final Hershey Cocoa Classic blue ribbon winner held each January at the Pennsylvania State Farm Show.

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