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 2019 PA Preferred Chocolate Cake Contest

DECADENT CHOCOLATE PEANUT BUTTER AND MARSHMALLOW CAKE

            Sharon Karlheim, Patton, PA             “Best of Show”

Cake
2 ½ cups plus 2 tablespoons flour
3 cups granulated sugar
1 cup plus 2 tablespoons cocoa powder
1 ½ teaspoon baking powder
1 tablespoon baking soda
1 ½ teaspoon salt
¾ cup vegetable oil
3 eggs
1 ½ cups buttermilk
½ teaspoons vanilla extract
1 ½ cups hot coffee

Preheat the oven to 350 degrees. 
Grease and flour three 9” cake pans.
Sift the dry ingredients together.
Add the oil, eggs, milk, and vanilla and mix well.
Add the coffee and stir until combined.
Do NOT over mix.
Pour into the cake pans and bake for approximately 30 -35 minutes or until toothpick comes out clean.
Cool on a wire rack.

Marshmallow Cream Filling
1 cup full-fat shortening
½ teaspoon vanilla
½ teaspoon salt
1 pound powdered sugar (sifted)
½ cup heavy cream
3 ½ ox. Marshmallow cream

In a mixing bowl beat the shortening, vanilla, salt, powdered sugar and cream until fluffy (about 10 minutes).
Add the marshmallow cream and mix until well combined.

Peanut Butter Frosting
2 pounds powdered sugar
½ teaspoon salt
1 teaspoon vanilla
1 cup “hot” heavy cream
½ cup butter
1 cup full fat shortening
1 ½ cups peanut butter
2 – 3 tablespoons cream*

In a large mixing bowl stir together the sugar and salt.
Place the vanilla and cream in a liquid measuring cup and then heat the cream/vanilla until hot.
Turn the mixer to low and slowly add the hot cream mixture and beat until all the sugar is incorporated and mixture is cooled to room temperature.
Add the butter and shortening and beat on high speed until light and fluffy, about 7 minutes.
Add the peanut butter and beat on medium high speed for about 3 minutes.
*Add the extra cream ONLY if needed for spreading consistency.

Ganache
4.5 oz. bittersweet chocolate pieces
½  cup heavy cream

Bring cream to a boil and pour over the chocolate pieces. 
Let sit for a few minutes to melt the chocolate then stir until creamy.
Pour on top of the cake.

CAKE ASSEMBLY

Level the layers and cut each layer in half.
Frost each layer alternating with marshmallow cream filling and peanut butter frosting then frost the outside with peanut butter and top with ganache.
Garnish and decorate as desired with chocolates, nuts, marshmallows, buttercream trim etc.

 

2019 PA Preferred Junior Contest

FUDGY COOKIES AND CREAM BROWNIES

            Bella Weiland, Loretto, PA         "Best of Show"

Oreo Browner Layer
¾ cup unsalted butter
2 ozs. Semi-sweet chocolate, coarsely chopped
2 cups white sugar
3 large eggs
2 teaspoon vanilla
1 cup Hershey’s Special Dark Cocoa Powder
1 cup all-purpose flour
1 teaspoon salt
2 cups crushed Oreos (about 13 Oreos)


Preheat oven to 350 degrees.
Grease a 9 x 13 inch pan.  Set pan aside.
Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each time, until melted smooth.
Add the sugar and whisk till combined.
Add the eggs and vanilla extract and whisk together to combine.
Add the cocoa, flour, and salt.
Stir with rubber or wooden spatula until well combined.
Batter will be very thick consistency.
Stir in crushed oreos.
Spread batter evening into the prepared pan, then bake approximately 30 minutes.
Test the brownies by inserting a toothpick into the center, if comes out with moist crumbs, they are done.
Set brownies aside to cool.

Cookie and Cream Layers

12 ozs. (2 cups) white chocolate chips
6 tablespoons heavy whipping cream
3 ½ tablespoons powdered sugar
1 ¾ cups chopped Oreos (about 12 Oreos)

In a large bowl microwave safe bowl add the white chocolate chips and heavy whipping cream.
Heat in 20 – 30 second increments, stirring well each time until melted and smooth.
Mixture will be thick consistency.
Stir in powdered sugar and chopped Oreos, then spread evenly over the top of brownies.
The mixture will be thick, use a spatula to spread.
Cut into squares.

Angel Food Cake Contest

“LACE” ANGEL FOOD CAKE WITH STRAWBERRY SAUCE

            Sharon Karlheim, Patton, PA             “Best of Show”

Cake
1 cup “fine” granulated sugar
1 cup cake flour, sifted
1 ½ cups powdered sugar, sifted
1 ¾ cups egg whites
1 tablespoon lemon juice
1 teaspoon vanilla
1 ½ teaspoons cream of tartar
½ teaspoon salt
½ teaspoon almond extract

Preheat the oven to 350 degrees.
Sift the granulated sugar and set aside.
Sift together the cake flour and powdered sugar three (3) times and set aside.
In a large mixing bowl beat the egg whites (room temperature), lemon juice and vanilla until foamy.
Add the cream of tartar and salt and beat until soft peaks begin to form.
Slowly add the granulated sugar beating at medium-high speed until the meringue holds medium-stiff peaks (don’t over beat).
Gently fold in the almond extract.
Sprinkle the flour – powdered sugar mixture small amounts at a time over the meringue folding it in gently just until flour-sugar mixture disappears.
DO NOT OVER MIX.
Transfer into a tube pan and run a knife through the batter to remove any air bubbles.
Bake on middle rack for 45 minutes or until the top springs back when touched.
Immediately invert the cake over a bottle and cool completely before removing from the pan.

Strawberry Sauce
1 lb. sliced strawberries
1/3 cup sugar
1 tablespoon lemon juice

In a pan combine all ingredients and cook over medium heat stirring frequently until thickened about 20 minutes; chill.

Buttercream Frosting
1 pound powdered sugar
1 tablespoon meringue powder
¼ teaspoon salt
4 tablespoons “hot” heavy cream*
1 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon butter flavoring extract
¼ cup butter
1 ¼ cups full-fat shortening
*Sugar lace made from sugar veil


In a large mixing bowl stir together the sugar, meringue powder, salt.  Place the extracts and enough cream to make a ¼ cup total liquid into a measuring cup and then heat the cream/extracts until hot.
Turn the mixer to low and slowly add the hot cream mixture and beat until all the sugar is incorporated and mixture is cooled to room temperature.
Add the butter and beat until all the sugar is mixed in and creamy.
Add the shortening and beat on high speed with whip attachment until light and fluffy and doubled in size, approximately 10 minutes.  (*add more cream if too stiff*)

** increase the recipe if doing a lot of buttercream flowers and firm.

Cake Assembly

Remove the cooled cake from the tube pan.  Frost the cake with the frosting and cover with edible sugar lace.  Garnish as desired with buttercream trim, flowers, strawberries, etc. and serve with strawberry sauce.

Apple Pie Contest

             PECAN UPSIDE DOWN APPLE PIE

                Bobby Joe Keith, Gallitzin, PA         "Best of Show"

Preheat oven to 375 degrees

Line bottom and sides of a 9” deep dish pie pan with non-stick parchment paper.

In bowl mix together:

1 cup chopped pecans
1/3 cup butter
¾ cup packed dark brown sugar

Press into lined pie pan.

Cover nuts with pie crust (recipe included below). 

Let dough hang over sides.

Peel, core, and slices:  8 gala and 3 fuji apples

Mix over apple
1 cup white sugar
3 tablespoons cinnamon
½ teaspoon nutmeg

Melt 1 stick (8 tablespoons) butter in skillet.

Brown butter till golden brown in color.

Add apple mixture and cook until tender.  Not too soft.  8 – 10 minutes.

Spoon apples into crust.  Do not use all the juice.

Cover apples with top crust.

Fold over and seal edges.

Don’t have a lot of dough mounting up (try to keep dough no higher than rim of pan, remember you are going to be flipping the pie.  Cut slits to vent.

Place pie on cookie sheet and bake at 375 degrees for 50 – 60 minutes.

Bring out of oven. 

Let cool on rack for ½ hour to 45 minutes. 

Place serving plate on top of pie. 

Invert. 

Remove pie pan and parchment paper. 

Let cool. 

Serve and enjoy.

Pie Crust

1 ½ cups butter flavored Crisco
1 teaspoon salt
4 cups all-purpose flour
1 teaspoon apple pie spice

Use pastry blender to cut Crisco into flour.  Add:  1 cup COLD water.  Do not over work.  Form ball, wrap in plastic wrap and chill overnight.

Apple Roses

Slice apples thin.  Place in microwavable bowl with water and juice of a ½ lemon. 
Microwave 4-5 minutes. 

In another bowl mix
3 tablespoons of fruit preserves with 1 tablespoon of water. 
Roll out puff pastry and cut into 2 inch strips. 
Spread on a smear of preserves. 
Lay apples across top half of pastry. 
Sprinkle on cinnamon. 
Fold up bottom of pastry. 
Roll and place in greased muffin tin. 
Bake 375 degrees for 35 – 40 minutes. 
Dust with powdered sugar.