Bi2-Lancaster Fanning, Saturday, January 13, 1996
Judges for Kershey’s Greatest Cocoa Cake and Cookies are Betty Heimback, home
economist; Rick KralJ, Mercer Co.; Sue Samson, Cumberland, caterer; Sue Samson,
Cumberland; Chris Flckes, Bucks Co.; and Fred Trump, Bloomsburg.
‘Heavenly’ Cake Claims Grand Prize
In Greatest Cocoa Cake Contest
(Continued from Pago B 11)
She was allowed to enter only
one in state competition. After
searching through cookbooks.
Georgia chose one of Hershey’s
published recipes.
Although original recipes are
encouraged, they are not required
by co-sponsors Hershey Foods
Corporation and the Pa. State
Association of County Fairs.
According to the rules, Hershey
cocoa must be used in the recipe, ff
the cake is frosted with chocolate
frosting, Hershey cocoa must also
be used.
Here are the recipes.
HEAVENLY DARK
CHOCOLATE CAKE
First Place
Barbara Doyle
2 clips sugar
VA cups all-purpose flour
% cup Hershey’s cocoa
VA teaspoons baking powder
VA teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
A cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350 degrees.
Grease and flour two 9-inch round
baking pans. In large mixing bowl,
combine dry ingredients. Add but
termilk, eggs, oil, and vanilla; beat
on medium speed for 2 minutes.
Remove from mixer, stir in boiling
water. Pour into prepared pans.
Bake 30-35 minutes or until
wooden toothpick inserted in cen
ter comes out clean. Cool 10-12
minutes. Remove from pans to
wire rack. Cool completely. Frost
with peanut butter frosting. Serves
8 to 10.
Peanut Butter Frosting;
4 cups confectioners’ sugar
Vs cup butter
'A cup peanut butter
'A cup milk
Combine in large bowl. Mix
until smooth. Frost.
Melt Hershey’s chocolate for
butterfly.
CHOCOLATE FUDGE
TURTLE CAKE
Second Place
Cindy Bruce
Layer cake:
IVi cups all-purpose flour
VA cups sugar
Vi cup Hershey’s cocoa
VA teaspoon baking soda
1 teaspoon salt
VA cups buttermilk
A cup shortening
2 eggs
1 teaspoon vanilla
Preheat oven to 330 degrees.
Grease and flour two 9-inch layer
cake pans. In large bowl of mixer,
beat all ingredients on low speed,
scraping bowl contantly, 30 sec
onds. Beat on high speed, sdraping
bowl occasionally, 3 minutes. Pour
batter into prepared pans. Bake in
preheated oven for 30 minutes or
until wooden pick inserted in cen
ter comes out clean. Cool cakes in
pans 10 minutes; remove from
pans. Cool completely on wire
racks.
Frosting;
VA cups shortening
6 cups confectioners’ sugar
1 cup Hershey’s cocoa
VA teaspoon vanilla extract
2 tablespoons meringue powder
3 tablespoons milk
2 tablespoons light com syrup
Cream shortening with electric
mixer. Add vanilla. Gradually add
sugar, cocoa, and meringue pow
der. When all sugar and cocoa is
mixed in, icing will appear dry.
Add milk and com syrup and beat
until light and fluffy; Add addi
tional light com syrup, if neces
sary, to-achieve proper spreading
consistency. Cover with plastic
wrap until needed.
Caramel Sauce:
14 ounces caramel
'A cup'plus 2 tablespoons eva
porated milk
'A cup pecan pieces, divided
A cup Hershey’s mini chocolate
chips, divided
Melt caramels with evaporated
milk in saucepan over low heat
Stir until smooth. Cool slightly.
Assembly of cake:
Brash crumbs off cake layers
and remove crown to make level.
Pipe bead of frosting around lop
edge of first layer. Pour half of the
caramel sauce on top and work to
edge. Sprinkle with half of the
pecan pieces and half of the Her-
Satisfying a sweet shortly before a meal (with IS jellybeans, for
example) may actually help you stay thin according to Judity Wurt
man, Ph.D., research scientist at MIT. Why? Carbohydrates, includ
ing sweets, cause the brain to release serotinin, a chemical that
encourages the feeling of satisfaction even after a small meal.
Coffee -1 cup=93 to IS3 milligrams caffeine; Tea • 1 cup brewed 1
min.=2B mg. caffeine; Tea - 1 cup brewed 3 min.=44 mg. caffeine;
Soft Drinks -12 oz. can=32-65 mg. caffeine; Chocolate-1 oz.=s mg.
theobromine caffeine.
FACT, Cocoa Butter Melts at 98.6 Farenheit, the Same Temp
erature as Your Tongue
You’ve seen chocolate that looks as if it has a white “mold”. It is
not mold that makes that appearance, it is cocoa butter “bloom”. The
crystals in the chocolate have separated and the fat has risen to the
surface. It is due to improper working temperatures, or storage condi
tions that have caused shocking temperature changes in the chocolate.
It has not gone “bad”, it is edible with only a slight compromise to its
texture.
How to Recognize Better Chocolate
1. Appearance: It has a smoothg, glossy sheen. 2. Texture: It breaks
cleanly and firmly with an audible snap. 3. Aroma: It smells of choco
late, not cocoa, with a full, rounded aroma. 4. Taste: It melts like but
ter in your mouth, smooth and creamy, and with a pleasant aftertaste,
without sticky clinging, or gritty feel.
Fact: Chocolate Prohibits Tooth Decay
The American Dental Association and MIT have discovered that
chocolate in the mouth Mocks a bacterial enzyme that converts
sucrose to a sticky fortq of sugar that leads to plaque buildup. Plain
chocolate reacts with flouride in the saliva to replace lost calcium.
While the cocoa butter melts quickly, acting as an agent to carry food
particles away from the teeth.
shey’s Mini Chocolate Chips. Top
with second cake layer. Frost top
and sides of cake. Pipe scroll bor
der around base and top of cake
with a#2l or #32 star tip. Careful
ly spoon remaining caramel sauce
on lop of cake and work to edge.
Sprinkle with remaining pecan
pieces and Hershey’s chocolate
chips.
Optional: Create homemade tur
tles with Hershey’s semi-sweet or
Milk chocolate chips, milk car
amels, and pecan halves. Melt car
amels and chocolate chips sepa
rately over low heat in saucepan or
in microwave over low power.
Pour a small amount of melted
chocolate onto greased waxed pap
er. Press four pecan halves into
chocolate. Spoon a small amount
of caramel over pecans. Cover
with small amount of melted cho
colate. Let stand until firm. Place
around cake on serving platter.
HERSHEY’S COCOA CAKE
Third Place
Georgia Voce
VA cups flour '
2 cups sugar
’A cup Hershey’s cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup coffee
1 cup buttermilk
Vt cup vegetable oil
1 teaspoon vanilla
Combine and beat 2 minutes on
medium speed. Bake at 350
degrees for 30 to 35 minutes. Frost
as desired.
Chocolate Fact Sheet
Eat Sweets and Stay Thin
Hello! Are You Awake?
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