County fair chocolate recipe winners

Val.inddWe have the winning recipes from the Hershey’s chocolate recipe contest, one of the fun features of the county fair. We have both the adult and children’s (8-18 years) divisions. Thank you, Karen, for making them available to us again.

 

DAIRY BRAND SOUR CREAM CHOCOLATE CAKE

( First Place, Cindy Sassen)

 

3/4 c. vegetable oil

1 large egg

2 tsp. vanilla

1 c. packed brown sugar

1/2 c. granulated sugar

2 c. all-purpose flour

2 (1 oz.) squares semisweet baking chocolate

2/3 c. cocoa

1 Tbsp. baking soda

1/2 tsp. salt

1 c. sour cream

1 c. warm water

Frosting:

1/2 c. butter, softened

1/4 c. milk

3 c. powdered sugar

1 tsp. vanilla

2/3 c. cocoa

1/4 c. sour cream

In large bowl beat on medium speed until well blended the oil, egg and vanilla. Add sugars, scraping sides of bowl. Add melted chocolate squares. In small bowl mix together flour, cocoa, soda and salt. Add dry mixture to first mixture alternately with water and sour cream, mixing well after each addition. Pour into two (8-inch) greased and floured pans. Bake at 350° for 30-35 minutes. After removing from pans and cooling completely, add frosting. To make frosting mix together ingredients until creamy one – two minutes, scraping sides of bowl.

 

CHOCOLATE STRAWBERRY CREAM CHEESE TART

(Second Place, Arlene Isder)

 

1 c. butter or margarine, softened

3 eggs

1 (3 oz.) pkg. cream cheese, softened

1 tsp. vanilla extract

2 c. sugar

3/4 c. cocoa

1 c. all-purpose flour

1/2 tsp. salt

3/4 c. chopped nuts

1/4 tsp. baking powder

Filling:

2 (8 oz.) pkgs. cream cheese, softened

1 c. confectioners’ sugar

1 tsp. vanilla extract

3 c. halved fresh strawberries

3 Tbsp. hot fudge ice cream topping

In large mixer bowl beat butter, cream cheese and sugar until light and fluffy. Beat in eggs and vanilla. In separate bowl stir together flour, cocoa, baking powder and salt; gradually add to butter mixture until well blended. Stir in nuts. Spread batter evenly in bottom-greased 9-inch fluted tart pan. Bake in 325° oven 15-20 minutes or just until it begins to pull away from sides of pan. Cool completely. For filling beat cream cheese, confectioners’ sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least one hour. Just before serving drizzle fudge topping over tart. Refrigerate leftovers. 12 servings.

 

COLLECTOR’S COCOA CAKE

(Third Place, Beth Gunderson)

 

3/4 c. butter or margarine, softened

2 eggs

1 3/4 c. sugar

2 c. all-purpose flour

1 tsp. vanilla extract

1 1/4 tsp. baking soda

3/4 c. cocoa

1 1/3 c. water

1/2 tsp. salt

One-Bowl Buttercream Frosting:

6 Tbsp. butter or margarine, softened

1/3 c. milk

2 2/3 c. powdered sugar

1/2 c. cocoa

1 tsp. vanilla extract

Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat one minute on medium speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter mixture, beating until well blended. Pour batter into two (8-inch or 9-inch) greased and floured round baking pans. In preheated 350° oven bake 35-40 minutes for 8-inch layers, 30-35 minutes for 9” layers, or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting. To make frosting beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. Makes about two cups frosting.

 

CARAMEL BARS

(Children’s Division, First Place, Abbey Schultz)

 

32 caramels

3/4 c. brown sugar

3 Tbsp. cream

1 tsp. baking soda

3 Tbsp. butter

3/4 c. melted butter

1 c. flour

1/2 tsp. salt

1 (6 oz.) pkg. semisweet chocolate chips

1 c. oatmeal

Melt caramels, cream and 3 Tbsp. butter in double boiler. Mix together flour, oatmeal, brown sugar, soda, 3/4 cup butter and salt. Press 3/4 of this mixture in bottom of 9-inch by 13-inch pan. Bake 10 minutes at 350°. Pour melted caramel over baked mixture. Sprinkle with chocolate chips and balance of crumb mixture. Bake another 10-15 minutes at 350°, watching closely so caramel won’t cook.

 

GOOEY COOKIE & CREAM BARS

(Second Place, Christy Masog)

 

1/4 c. plus 2 tsp. cocoa

1 c. flour

2 Tbsp. plus 2 tsp. sugar

5/8 tsp. baking soda

1/2 tsp. salt

1/2 tsp. vanilla

1 large egg

1/2 c. butter, softened

1 1/2 c. semisweet chocolate chips bite-size pieces

14 Oreo cookies, broken into

1 (14 oz.) can sweetened condensed milk

Line a 9-inch by 13-inch baking pan with foil sprayed with nonstick cooking spray. In large bowl put cocoa, sugar, flour, baking soda, salt, vanilla, egg and butter; mix to combine. Press into prepared baking pan. Top cake with broken Oreo pieces. Pour condensed milk over cookies. Top with chocolate chips. Bake in preheated 350° oven for 23-25 minutes. After five minutes of cooling run a plastic knife around edges to loosen to make them easier to remove.

 

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