PD News

February 28, 2010

NE Fair cake winner takes first place at Farm Show

The smell of chocolate filled the air as the “Hershey’s Cocoa Classic Chocolate Cake and Baking Chips Cookie/Brownie/Bar” contests were held at the 94th Annual Pennsylvania Farm Show in Harrisburg in January.

This year’s Farm Show had 74 chocolate cake entries. Each contest was judged by a five-member panel that included representatives from The Hershey Company as well as professional chefs and bakers. Entries were judged on flavor, texture, inside characteristics, and outside characteristics.

This year’s first place winner was Marie White, from Lehighton, representing the Northeast Fair, which is sponsored by the Pittston Township Volunteer Firemen each summer in Suscon.

White received $500 in prize money for her Deep Dark Berry Basket creation.

Northeast Fair’s Home Produced Products Director Liz Martorana said, “We would like to congratulate Marie on her awesome win. And we welcome more area bakers to participate in this year’s Northeast Fair contests.”

The 2010 Northeast Fair will run from Friday, June 18, to Sunday, June 27. For more information on how you can enter, contact Liz at Elizmart@msn.com

Deep Dark Berry Basket Chocolate Cake

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup Hershey Cocoa

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 teaspoons raspberry wine

1 cup boiling water

Heat oven to 350 degrees. Grease and flour 2 round pans, 9 x 1-1/2 inches.

In large mixer bowl combine dry ingredients.

Add eggs, milk, oil, and vanilla, beat on medium speed for 2 minutes.

Remove from mixer, stir in boiling water (batter will be thin). Pour into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.

Cool cake in rounds for 10 minutes, then remove from pans. Cool completely.

Filling

1 teaspoon vanilla

2 cups powdered sugar

3-6 tablespoons milk

1 cup vegetable shortening

2 cups marshmallow cream

1/2 cup raspberries

Prepare filling.

Beat shortening, sugar, marshmallow cr�me, vanilla and 3 tablespoons milk together until fluffy.

Add more milk if needed. Gently stir in pieces of cut raspberries.

Frosting for Top Layer

1/4 cup shortening

1/2 cup Hershey Cocoa

1/4 teaspoon salt

1/3 cup milk

1 1/2 teaspoon vanilla

3 1/2 cups confectioners sugar (sift if lumpy)

In sauce pan, melt shortening. Remove from heat, stir in Cocoa and salt.

Mix in milk and vanilla in mixer bowl, stir cocoa mixture into sugar. Beat at medium speed of electric mixer until smooth and creamy.

Add 1 tablespoon more milk if needed for good spreading consistency.

Finish top of cake with assortment of fruit to create the look of a Basket of Berries.

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