2010-09-09 / Local & State

Hershey’s Cocoa Classic Baking Fair Contest Winner

Mmmm … chocolate. All of those mouthwatering chocolate cookies and cakes at the Fulton County Fair in August looked and tasted delicious. Our own 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 Pamela Foor and the winning recipe is Bas”Kit” Cake.

Bas”Kit” Cake 2 Cups Sugar 1 tsp. salt 1 3/4 Cup All-purpose flour 2 eggs 1 cup Hershey’s regular cocoa 1 cup milk 1 1/2 tsp. baking powder 1/2 cup vegetable oil 1 1/2 tsp. baking soda 2 tsp. vanilla extract 1 C. boiling water

Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.

Stir sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer on medium speed for two minutes. Stir in boiling water (batter will be thin). Pour batter into pans. Bake 30-35 minutes or until pick comes out clean. Cool 10 minutes; remove from pans, cool completely.

Icing:

1 1/4 pounds powdered sugar

1 1/4 cup Hershey’s unsweetened cocoa powder

1 1/4 pounds unsalted butter, cut into 1/2 ounce pieces

1/2 cup whole milk

1 tsp pure vanilla extract

Sift together powdered sugar & Hershey’s cocoa. Set aside. In mixing bowl beat butter until softened and smooth. Add alternately milk & dry ingredients. Beat until desired consistency. Add extract. Spread on cooled cake.

Garnish

2 pkgs (6 each) Hershey’s Kit Kat’s

Strawberries

1/2 cup blueberries

Cut Kit Kats and stand upright on outside of cake. Gently press into icing.

Melt 1/2 cup sugar in 1/4 Cup hot water in small sauce pan. Add sugar if desired to make thick. Add 2 drops red food coloring and 1 T strawberry extract. Stir and cook until thickened. Let cool. Spoon over strawberries & blueberries. Decorate top of cake as desired.

Not to be outdone by the decadent cakes, the contest featured equally tantalizing cookies, brownies and bar. 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 Ashlyn Buterbaugh from Hustontown with the winning recipe of Toffee-Topped Bars.

Toffee-Topped Bars 2 C firmly packed brown sugar 1 tsp vanilla extract 2 cups all-purpose flour 1 cup milk 1/2 cup (1 stick) butter or

margarine, softened 1 egg 1 tsp baking powder 1/2 cup chopped walnuts 1/2 tsp salt 1 cup Hershey’s semisweet

chocolate chips

Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking pan; set aside.

In a large mixing bowl, mix together the brown sugar and flour. Using a pastry cutter or two knives, cut in the butter until mixture resembles coarse crumbs. Remove a cup of mixture and set aside.

To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg. Continue beating until a smoother batter forms. Pour batter into prepared baking pan.

In a small bowl, combine the chocolate chips and walnuts.

Sprinkle reserved crumb mixture over top of batter in pan. Sprinkle with the chocolate chips and walnuts.

Using a long flat spatula, spread topping evenly over the top of the batter in pan.

Bake bars for 35 minutes, or until a toothpick inserted in center comes out clean. Cool bars in pan completely before slicing.

Hershey’s Cocoa Classic is co-sponsored by The Hershey Co., 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. 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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