2012-09-20 / Local & State

2012 PSACF Special Baking Contests At County Fair

Pamela Foor from Everett took home top honors in the PA Preferred™ Chocolate Cake Contest with her Cookies ‘N’ Cream Chocolate Cake. Not to be outdone by the decadent cakes, youths between the ages of 8 and 18 created tempting cookies, brownies and bars. The head chef in the youth division was Madison Foor from Everett with the winning recipe of Peanut Butter Brownie Pie “Ala Mode”

The PA Preferred ™ Chocolate Baking contests are cosponsored by the Pennsylvania Department of Agriculture’s PA Preferred ™ program, the commonwealth’s official brand that identifies and promotes foods grown, produced or processed in Pennsylvania, and the Pennsylvania State Association of County Fairs. More than 100 fairs across the state are offering cash prizes as part of the PA Preferred ™ Chocolate Baking contests. Fulton County Fair’s contest was a preliminary competition that leads to the selection of the final PA Preferred™ Chocolate Baking blue ribbon winners each January at the Pennsylvania

Farm Show in Harrisburg. Cookie’s ‘N’ Cream
Chocolate Cake:
2 cups “PA Preferred flour
2 cups sugar
3/4 c. cocoa
2 tsp. baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs
1/2 c. veg. oil
1 cup coffee
1 cup milk
Mix all dry ingredients;
“PA” preferred flour, sugar,
cocoa, soda, powder and
salt. Add egg, oil, coffee and
milk. Mix well. Pour into 3
greased and floured cake
pans. Bake in a preheated
350 degree oven for 20-30
minutes or until tester
comes out clean. Let cool.
Remove from pan.
Buttercream
2 cups butter, softened
4-6 cups powdered sugar
1/2 cup milk
In mixing bowl beat butter and sugar until fluffy. Add
milk a little until desired consistency.

1 pkg. Oreo cookies; pull apart, scrap off filling and reserve in bowl. Crush cookies. To the center add 1 tbsp. cream and stir until smooth.

Spoon thin layer between
cakes. Ice top and sides. Garnish sides with crushed Oreo
cookies. Garnish with Oreos
and icing.
Peanut Butter Brownie
Pie “Ala Mode”
1/2 cup sugar
2 tbsp. butter
2 tbsp. water
1 1/2 c. semisweet choc.
chips
2 eggs
1 tsp. vanilla
2/3 c. “PA preffered flour”
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. choc chunks
In sauce pan over medium heat, bring sugar, butter
and water to a boil. Remove
from heat, stir in chips until
melted. In small mixing bowl,
beat eggs and vanilla. Add
chocolate mixture; mix well.
Combine “ PA preferred
flour”, baking soda and salt.
Add to chocolate mixture.
Stir in chocolate chunks.
Pour into a greased 9-inch
pie plates or cake pan. Bake
at 350 degrees for 28- 30
minute or until tester comes
out clean. Let cool.
Peanut Butter Frosting:
1 cup peanut butter
4 cup powder sugar
4 tbsp. milk
Mix until smooth: beat
until desired consistency.
Scoop on brownie pie wedge
to resemble ice cream.
Chocolate drizzle
1 cup powder sugar
2 Tbsp. dark cocoa
2 Tbsp. milk
Mix until smooth: drizzle
on wedges. Garnish with
sprinkles.

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