2013-08-29 / Local & State

Preferred Chocolate Baking Contest Winners Named At Fulton County Fair

Many local home chefs created chocolate desserts during the Fulton County Fair’s PA Preferred Chocolate Baking contests held on August 12, 2013.

Tracy Deneen from Needmore took home top honors in the PA Preferred™ Chocolate Cake Contest with her Chocolate Toffee Dream 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 Kendyl Truax from Needmore with the winning recipe of Hershey’s Best Brownies.

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 is 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:

Cake:

2 cups sugar

3/4 c. cocoa

1 3/4 c. flour

1½ tsp. baking soda

1½ tsp. baking powder

2 eggs

1/2 c. veg. oil

1 cup milk

2 tsp. vanilla

1 cup boiling water 1 tsp. salt

Filling:

1/3 c. cocoa
2 tbsp. powdered sugar
1/3 c. boiling water
12 oz. semi-sweet chocolate, melted, cooled
1 c. butter
12 oz. bag Bits-o-Brickle
Heath toffee bits

Frosting:

2 c. heavy cream
9 oz. white baking chocolate, melted
1 - 8 oz. package cream
cheese, softened
1 c. powdered sugar
½ c. mascarpone cheese
1 tsp. vanilla
Caramel topping – 1 bag
caramels melted with 1/3
cup heavy cream
Preheat oven to 350 degrees. Grease and flour two
– 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking
soda and salt. Add eggs,
milk, oil and vanilla. Beat on
medium speed for two minutes. Stir in boiling water
(batter will be thin). Pour
batter into pans. Bake for
30-35 minutes. Cool cake in
pans for 10 mins. Remove
from pans and finish cooling . For Filling: In large bowl,
beat butter and sugar for five
minutes, add melted chocolate. Combine cocoa and
boiling water, stir until
smooth. Add to melted
chocolate and butter mixture. For Frosting: Beat heavy
cream until stiff peaks. In
another bowl, beat cream
cheese and mascarpone
cheese until smooth. Add
white chocolate, powdered
sugar and vanilla. Fold in
whipped cream.
Assembly: Divide each
cake into two layers. Place
one layer on plate and

spread small amount of
chocolate filling onto cake.
Sprinkle with toffee bits and
drizzle with caramel. Then
spread a thin layer of frosting
on top of caramel. Repeat
until final layer of cake is
placed on top. Frost entire
cake and store in refrigerator. You can top cake with
toffee bits, drizzle with
caramel and chocolate filling. Hershey’s Best Brownies
1 c. (2 sticks) butter or
margarine
2 c. sugar
2 tsp. vanilla extract
4 eggs
¾ c. Hershey’s Cocoa or
Hershey’s Special Dark Cocoa 1 c. all-purpose flour
1/2 tsp. baking
1/4 tsp. salt
1 c. chopped nuts (optional) Heat oven to 350 degrees.
Grease 13x9x2-inch baking
pan. Place butter in large microwave safe bowl. Microwave at medium (50 percent) for 2 to 2½ 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.
Bake 30 to 35 minutes or until brownies begin to pull
away from sides of pan. Cool
completely in pan on wire
rack. Cut into bars. Makes
about 36 brownies.

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