BLUE RIBBON CHOCOLATE CAKE
The buttermilk makes this cake so, so moist. And the coffee brings out the chocolaty goodness in this cake. I think this will become your go-to chocolate cake. And don't count on any leftovers! You can click here to find Sherry's Blue Ribbon Yummy Vanilla Butter Cream Frosting or Mary has also included the recipe.
Provided by Mary Louise
Categories Chocolate
Time 50m
Number Of Ingredients 20
Steps:
- 1. In large mixing bowl sift together flour, sugar, cocoa, baking soda, baking powder and salt.
- 2. Add eggs, coffee, buttermilk, oil and vanilla. Beat at medium speed for two minutes.
- 3. Pour into a greased and floured 9x13 inch cake pan. Bake at 350 for 45 minutes. Cool cake before frosting.
- 4. To prepare frosting in a large bowl beat Crisco and butter at high speed until light and fluffy. 3-4 minutes.
- 5. On low speed add meringue powder and extracts. Beat on high 1 minute.
- 6. On low add powdered sugar 1 cup at a time. Scrap bowl to ensure all ingredients combine.
- 7. Add water if needed. This will depend on the humidity.
- 8. When all is combined beat on high speed for 5 minutes. Scrape bowl as needed.
COUNTY FAIR CHOCOLATE CAKE
I got this recipe a few years back and it has turned out to be exactly as written.. A winner. This cake won top honors at Oregon's Clackamas County Fair. I tried it... Loved it... and have made it several times since.
Provided by Carolyn Parke
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees
- 2. In a large mixing bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt.
- 3. In another bowl, blend the milk, prunes, vanilla, egg whites, and coffee.
- 4. Make a well in the dry ingredients, then pour the wet ingredients. Beat well for 2-3 minutes.
- 5. Spray and flour 2 9-inch round cake pans and then divide the batter equally between the two pans.
- 6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7. Let the cakes cool in the pans for 10 minutes, then turn out onto wire rack. cool.
- 8. To make the frosting, heat the whipping cream just until it boils. Remove from heat and add the chocolate and vanilla. Stir until the chocolate has melted and the mixture is smooth. Transfer to a glass or plastic bowl and refrigerate.
- 9. For the next hour, beat the frosting every 10 minutes until it thickens.
- 10. Frost the cake and decorate with walnuts is desired.
COUNTY FAIR CHOCOLATE CAKE
Make and share this County Fair Chocolate Cake recipe from Food.com.
Provided by marisk
Categories Dessert
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Combine chocolate, 1/2 cup milk, the well-beaten egg, and 2/3 cup sugar in saucepan. Cook over low heat until thickened, stirring constantly. Cool.
- Stir shortening to soften. Gradually add 1 cup sugar and cream together until light and fluffy. Add vanilla. Add remaining eggs, 1 at a time, beating well after each.
- Sift flour, soda, and salt together 3 times. Add flour mixture to creamed mixture alternately with 2/3 cup milk, a small amount at a time. Beat after each addition until smooth. Blend in chocolate mixture.
- Bake in 2 paper-lined 9x12 inch round pans in moderate oven at 350 degrees, 25-30 minutes.
Nutrition Facts : Calories 503.5, Fat 21.8, SaturatedFat 8.1, Cholesterol 84.3, Sodium 277, Carbohydrate 73.4, Fiber 2.4, Sugar 42, Protein 7.7
TOO MUCH CHOCOLATE CAKE
This cake won me First Prize at the county fair last year. It is very chocolaty.
Provided by Denise
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 60.9 g, Cholesterol 78.9 mg, Fat 38.6 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 12.8 g, Sodium 550.4 mg, Sugar 43.5 g
COUNTY FAIR FUNNEL CAKES
What would the fair be without these delicious deep-fried pastries? To make these timeless treats, slowly swirl batter into oil, brown it to perfection and lightly dust with confectioners' sugar.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the eggs, milk and brown sugar. Combine flour, baking powder and salt; beat into egg mixture until smooth. , In an electric skillet or deep-fat fryer, heat oil to 375°. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet release finger and move the funnel in a spiral motion until all of the batter is released (scraping funnel with a rubber spatula if needed). , Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Repeat with remaining batter. Dust with confectioners' sugar; serve warm.
Nutrition Facts :
CHOCOLATE FAIRY CAKES
Conjure smiles from family and friends with easy chocolate fairy cakes - they have a lovely light sponge and buttery icing
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole bun tin with paper cases. Put the sugar and butter in a bowl and beat together until light and fluffy. Gradually mix in the eggs and vanilla until combined.
- Add the flour, cocoa powder and baking powder to the bowl and mix to make a smooth batter. Fold the milk through to loosen. Divide the mixture between the cases using a spoon. Bake for 20 mins, or until a cocktail stick poked into the centre of one of the cakes in the middle row comes out clean. Leave to cool in the tin for 5-10 mins, then transfer to a wire rack to cool completely
- While the cakes are cooling, make the icing. Beat together the butter, icing sugar and cocoa powder in a bowl for 5-10 mins, until you have a smooth, creamy consistency. Add the milk to loosen if needed. Pipe or spread on top of the cooled cupcakes.
Nutrition Facts : Calories 255 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
COUNTY FAIR RED VELVET CAKE
Make and share this County Fair Red Velvet Cake recipe from Food.com.
Provided by Barenakedchef
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Cream shortening with sugar; add eggs.
- Combine cocoa and food coloring to make a paste.
- Stir into creamed mixture.
- Sift four and salt together.
- Then with electric mixer at medium speed, add alternately with buttermilk to mixture.
- Blend well; add vanilla.
- Combine vinegar and soda and while still foaming, add to batter.
- Do not beat; instead stir gently.
- Bake in 2 greased and floured layer cake pans at 350° for 30-35 minutes.
- Icing: Cook flour and milk over medium heat until thick, stirring constantly.
- Cool.
- Add sugar, butter and vanilla.
- Beat at high speed until smooth and creamy.
- Spread on cooled cake.
- Icing will take a length of time to set; it resembles whip cream when cool.
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29 AWARD WINNING CAKE RECIPES TO WIN THE BLUE RIBBON …
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- Lemon Cake. My mind has been on a lemon cake for a while now. The idea of a light and airy cake, giving you both sweet and natural flavors sounds delicious.
- Shirley Temple Cake. Still having the natural flavors on my mind, I think this recipe looks delicious. I like the cherries and the fact that there is no actual icing, instead, they have a sugarcoating overtop the cake.
- Triple Chocolate Poke Cake. Venturing away from the natural and on to the sweet, decadent flavor of chocolate. I think this cake sounds delicious and I like the idea of the moistness you know it’s going to have since it is a poke cake.
- Healthy Vanilla Maple Greek Yogurt Cake. Going back to something quite a bit lighter, I think this would win simply because it is flavorful but still light.
- Texas Sheet Cake. Texas sheet cake cookies were one of the winners this year at our fair. I understand why, as Texas sheet cake is very delicious and it has the name of Texas in it.
- Strawberry Lemon Cheesecake. A lemon cheesecake might be a winner in the first place; However, adding a strawberry crust to it will surely put it over-the-top and make it the blue ribbon prize winner.
- The Best New York Crumb Cake. The first time I ever had crumb cake I felt like I had died and gone to heaven. Found in the gas station across the street from my house, I stopped there on a regular basis to pick this up before I learned how to make it.
- Vintage Cake. What I love about this cake is that you think you’re getting a delicious vanilla cake and then towards the end, you realize there’s a hint of decadent chocolate waiting for you at the bottom.
- Hazelnut Latte Cake. This one comes from the heart as I absolutely love anything coffee and who doesn’t love a Nutella type flavor with the hazelnut? Combining the two sure sounds like a winner to me.
- Tres Leche Cakes. I had a student who wanted to make this for the fair this year. Unfortunately, she did not get her paperwork done in time but I do feel like this would win as it is very moist and tender and still brings a reminder of our heritage to the Texans who are passionate about that.
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