F.C. Fair Hershey Cocoa Classic Winner Announced
Mmmm ... chocolate. All of those mouthwatering chocolate cookies and cakes at the Fulton County Fair 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 Tracy Deneen and the winning recipe is Chocolatey Peanut Butter Cake.
3 cups flour
2 tsp. vanilla
2 cups sugar
2 T vinegar
2 tsp. baking soda
3/4 cup vegetable oil
1 tsp. salt
2 cups warm water
10 T Hershey’s Cocoa
Mix flour, sugar, soda, salt, cocoa in large mixing bowl. Add vanilla, vinegar, oil and water. Mix until combined. Pour into two greased and floured 9-inch pans. Bake at 350 degrees for 30 minutes.
Peanut Butter Filling
1 cup Reese’s Peanut Butter
1/3 cup confectioners sugar
4 T corn syrup
1/8 cup milk
Add all ingredients in small bowl and mix until smooth and creamy.
1 cup heavy whipping cream
12 ounces Hershey’s Milk Chocolate Chips
Bring cream to a boil over medium-high heat. Remove from heat and add Hershey’s milk chocolate chips. Let stand 15 minutes. Stir until smooth. Chill overnight. After mixture is chilled, beat with electric mixer until light and fluffy.
After cakes are cool spread peanut butter filling on one cake. Then place second cake on top. Frost top and sides of cake with chocolate frosting.
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 Dannah Robosson from Alum Bank, Pa., with the winning recipe of Cherry-licious Brownies.
Preheat oven to 350 degrees. Grease a 9-x-13-inch cake pan.
2 sticks butter
1/3 tsp. baking powder
4 ounces Hershey’s unsweetened chocolate
1/2 tsp. salt
2 cups sugar
1/ 2 cup chopped maraschino cherries
1/2 cup Hershey’s semisweet chocolate chips
2 tsp. vanilla extract
1/2 cup Hershey’s Premier white chips
1 cup flour
Optional: Extra 12- oz. bag of Hershey’s premier white chips to mold for decoration.
1 bar Hershey’s special dark chocolate for shaving, extra maraschino cherries for decoration.
Melt butter and Hershey’s unsweetened chocolate together; stir to combine. Mix in sugar. Add eggs, one at a time. Stir in vanilla. Add flour, baking powder and salt; mix well. Pour half of batter into a greased 9-x- 13 inch baking pan. Bake for 14 minutes.
Sprinkle chopped cherries, Hershey’s semisweet chocolate chips and Hershey’s Premier white chips over baked brownie layer. Pour remaining batter over chips to incorporate. Bake for 15 minutes. Cool before slicing. Decorate with frosting, maraschino cherries, shaved chocolate and molded white chips if desired.
1/2 cup shortening, room temperature
1 lb. powdered sugar, sifted
4 T. water
1 tsp. clear vanilla
2 T. Hershey’s Cocoa
Mix sugar and shortening until completely mixed. Add water (1 T. at a time) until icing is of spreading consistency. Add flavorings and Hershey’s Cocoa.
Hershey’s Cocoa Classic is cosponsored 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 blueribbon winner held each January at the Pennsylvania State Farm Show.