2016 Chocolate Dessert Contest Winning Recipes 1st Place – Adult Kathy Grambort, Abbotsford

Chocolate Cake with Three Frostings

Cake Ingredients:  2 cups sugar  1 3/4 cups flour  3/4 cup cocoa powder  1 1/2 teaspoons baking powder  1 1/2 teaspoons baking soda  1 teaspoon salt  3 eggs  1 cup milk  1/2 cup vegetable oil  2 teaspoons vanilla  1 cup strong coffee, boiling

Directions: 1. Preheat oven to 350°. Mix first six ingredients in large bowl. 2. Add next four ingredients. Mix well. 3. Add coffee last. Batter will be thin. 4. Pour into 2 greased and floured 8” round pans. 5. Bake for 30 minutes. Cool for 20 minutes before transferring to wire rack.

Cream Cheese Frosting (filling):  4 ounces cream cheese, softened  6 tablespoons butter, softened  1 – 2 teaspoons vanilla  3 cups powdered sugar

Beat cream cheese and butter. Add vanilla, beat. Add powdered sugar. Mix well.

Chocolate Frosting (sides of cake):  1/2 cup butter, softened  3/4 cup cocoa powder (more to taste)  3 cups powdered sugar (more to taste)  1/3 cup milk  1 teaspoon vanilla  *coffee

Beat butter and then add cocoa and powdered sugar. Mix well. Add milk, vanilla – beat well. Add coffee to thin out.

White Chocolate Frosting (top of cake):  1/4 cup milk  1/4 cup butter  1/2 cup white morsels  1 teaspoon vanilla  2 cups powdered sugar

Melt first four ingredients in pan. Cool. Mix in powdered sugar.

Decorate with fresh raspberries

2nd Place – Adult Reita Gelander, Willard

Irish Cream Chocolate Poke Cake

Cake Ingredients:  8 ounces cream cheese, divided  1 1/2 cups butter milk  1/2 vegetable oil  1/2 cup Irish cream coffee creamer  2 eggs  1 teaspoon vanilla extract  1 1/3 cups all-purpose flour  1 cup unsweetened cocoa powder  1 teaspoon baking powder  2 teaspoons baking soda  1 3/4 cups sugar  1 can (14 ounces) sweetened condensed milk

Directions: 1. Heat oven to 350°. Grease a 9” x 13” pan. 2. In a mixing bowl lightly cream half of the softened cream cheese block. Add the Irish cream creamer, buttermilk, eggs, oil, and vanilla. Mix until blended. 3. Slowly add the flour, cocoa powder, baking soda, baking powder, and the sugar. Beat just until combined. 4. Pour batter into pan and bake for 30 – 35 minutes, until toothpick inserted in center comes out clean. 5. Remove from oven and let cool for 45 – 60 minutes. 6. With the handle of a wooden spoon, make holds in the cake. 7. Pour sweetened condensed milk over cake and let cake soak up milk for at least 2 hours (or overnight). Keep refrigerated. 8. Frost and enjoy!

Irish Cream Frosting:  Rest of the cream cheese (4 ounces)  1/2 cup butter, softened  2 cups mini chocolate chips  1/4 to 1/2 cup of Irish cream creamer  2 1/2 – 3 cups powdered sugar

1. In a mixing bowl cream together cream cheese and butter until light and creamy. 2. Beat in 1/4 cup Irish cream creamer. Gently add powdered sugar (about 1/2 cup at a time) beating after each addition. Can add more creamer to your taste. 3. Spread frosting over cake and sprinkle mini chocolate chips on top. 4. Refrigerate for 2 hours before serving. The longer the cake sites the better flavors combine.

3rd Place – Adult Junitta Nikolai, Loyal

Chocolate Butterfinger Cheesecakes

Cake Ingredients:  1 1/2 cups chocolate cookie crumbs  2 tablespoons sugar  6 tablespoons butter, melted  3 – 8 ounce packages cream cheese  1/2 cup sugar  2 eggs  2 tablespoons sour cream  2 teaspoons vanilla  3/4 chocolate chips  2 teaspoons shortening (divided)  1 1/3 cups crushed Butterfinger candies (set aside 1/3 cup for topping)  1/3 cup peanut butter chips  8 ounces whipped topping  2 teaspoons cocoa

Directions: 1. Mix cookie crumbs, sugar, and melted butter. Put cupcake liners in muffin pan and put crumb mixture in bottom of liners. 2. Mix 2 packages of cream cheese and sugar. Add eggs, sour cream, and vanilla. Mix well. Set aside. 3. Melt chocolate chips and 1 teaspoon shortening in microwave safe dish. Then pour into cream cheese mixture and mix well. Stir in Butterfinger candies. 4. Fill cupcake liners with batter and bake for 18 – 22 minutes at 350°. 5. Melt peanut butter chips and 1 teaspoon shortening in microwave safe bowl. 6. Beat remaining package of cream cheese, cocoa, and whipped topping together. Fold in melted peanut butter chip mixture. 7. Frost cupcakes when they are cool. Sprinkle Butterfinger crumbs on top and then place a larger piece of Butterfinger candy on top. 8. Keep refrigerated.

1st Place – Youth Haylee Soyk, Abbotsford

Clark County Cupcakes

Cupcake Ingredients:  3 ounces bittersweet chocolate, finely chopped  1/3 cup Dutch processed cocoa powder  3/4 cup hot coffee  3/4 cup bread flour  3/4 cup sugar  1/2 teaspoon baking soda  6 teaspoons vegetable oil  2 eggs  2 teaspoons white vinegar  1 teaspoon vanilla extract

Frosting Ingredients:  1 1/4 cups unsalted butter  1 cup powdered sugar  3/4 cup Dutch processed cocoa powder  Pinch of salt  3/4 cup light corn syrup  1 teaspoon peppermint extract 8 ounces chocolate (milk, semi-sweet, or dark) melted and cooled

Ganache Filling Ingredients:  2 ounces bitter sweet chocolate, finely chopped  1/4 cup heavy cream  1 tablespoon powdered sugar

Directions: 1. Ganache filling: Place the chopped chocolate, heavy cream, and powdered sugar in a small bowl. Heat in the microwave on high power until mixture is warm to the touch (20 – 30 seconds). Whisk until smooth, then refrigerate until just barely chilled – no longer than 30 minutes.

2. Cupcakes: Preheat oven to 350°. Line a standard muffin pan with liners. 3. Place the chopped chocolate and cocoa powder into a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate 20 minutes. 4. Meanwhile whisk together the flour, sugar, salt, and baking soda in a medium bowl. Set aside. 5. Whisk the oil, eggs, vinegar, and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and mix until smooth. 6. Divide the batter evenly between the muffin pan cups. 7. Place one slightly rounded teaspoon of ganache filling on top of each cupcake and bake until cupcakes are set, about 17 minutes. Cool completely.

8. Frosting: Mix butter, sugar, cocoa powder, and salt until smooth. 9. Add corn syrup and peppermint extract and mix until combined. Add melted chocolate and stir until creamy.

2nd Place – Youth Zachary Nikolai, Loyal

Homemade Kit Kat Bars

Ingredients:  75 Club crackers  1/2 pound (2 sticks) unsalted butter  2 cups graham cracker crumbs  1 cup firmly packed brown sugar  1/2 cup milk  1/3 cup sugar  2/3 cup creamy peanut butter  1/2 cup semi-sweet chocolate chips  1/2 cup butterscotch chips

Directions: 1. Line a 9” x 13” baking pan with a layer of Club crackers. 2. Melt butter in large saucepan over medium heat. 3. Add graham cracker crumbs, brown sugar, milk, and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. Remove from heat. 4. Pour half of mixture over crackers in pan. 5. Arrange another layer of Club crackers on top of this and then pour remaining mixture over crackers. 6. Top with a third layer of Club crackers. 7. Combine peanut butter, chocolate chips, and butterscotch chips in a small saucepan. Melt over medium heat. 8. When melted spread over top layer of Club crackers. 9. Cool to room temperature then cover and refrigerate 2 hours before serving.

3rd Place – Youth Cain Toufar, Loyal

Easy Chocolate Hershey Torte

Crust Ingredients:  2 cups graham cracker crumbs  4 tablespoons butter, melted  1/4 cup sugar

1. Combine all ingredients and then spread in a 9” x 13” greased pan. 2. Bake for 5 minutes at 350°. 3. Let cool.

Filling Ingredients:  16 large marshmallows  1/2 cup milk  1 – 10.5 ounce Hershey bar or chocolate  2 cups cream, whipped

1. Melt chocolate bar, marshmallows, and milk in top pan of double boiler. Let cool. 2. Beat cream and then mix with cooled chocolate mixture. 3. Pour mixture of crust and sprinkle graham cracker crumbs on top. 4. Garnish with shaved chocolate curls if desired. 5. Put in freezer until ready to serve (can be partially thawed).