Blue Ribbon Winner: Wolfe adds two frostings to winning cake
Judges chose a Coconut Caramel Chocolate Cake as the winner of the Chocolate Cake Contest at this year’s county fair.
Katie Wolfe, of Indiana, baked the cake, maybe with a bit of help from her daughter, Kara, 3.
Here’s her recipe:
COCONUT CARAMEL CHOCOLATE CAKE
3 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1/2 cup plus 2 tablespoons plus 2 tablespoons Hershey’s Cocoa
2 teaspoons vanilla
2 teaspoons white vinegar
1/4 cup oil
2 cups warm water
In a medium bowl, sift together the flour, baking soda and salt, then add the sugar and cocoa. Then mix in the vanilla, white vinegar, oil and warm water until smooth. Spread the cake batter evenly into 2 greased, round, 9-inch baking pans.
Bake at 350 degrees for 40 minutes. Cool cakes in pans for 10 minutes and then spread the coconut caramel mixture (recipe follows) on both cakes.
Place the cakes, one at a time, in the broiler 4 inches from the flames and broil for 4 minutes until the mixture is golden brown. Cool the cakes in pans on a wire rack. Once the cakes are cool, remove them from the pans and layer one on top of the other. Ice the cake sides with chocolate frosting (recipe follows) and add alternating caramel Hershey kisses and chocolate roses using an icing bag with a flower tip.
COCONUT CARAMEL FILLING
2 cups shredded coconut
1 1/2 cups brown sugar
1 cup melted butter
4 tablespoons Turner Dairy Farms PA-Preferred milk
Melt the butter and mix in the brown sugar, coconut and milk.
HERSHEY’S CHOCOLATE FROSTING
3/4 cup melted butter
2/3 cup Hershey’s Cocoa
3 cups powdered sugar
1/3 cup Turner Dairy PA-Preferred milk
1 teaspoon vanilla
Melt the butter, stir in cocoa and alternately add the powdered sugar and milk.
Then add vanilla.
See more prize-winning fair recipes: