County Fair Chocolate Cake Recipes

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.

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.

Steps:

• Preheat oven to 375 degrees. Grease 10-12 cup Bundt pan, then dust with Cocoa powder rather than flour. It makes a better presentation.
• Sift together flour, baking soda and salt onto a sheet of waxed paper. Melt chocolate with 1/4 c oil in top of double boiler over hot water. Coo slightly. Puree beets.
• Beat together granulated sugar and eggs in large bowl until light and fluffy. Slowly beat in remaining 3/4 c oil, beets, chocolate mixture and vanilla. Slowly stir flour mixture into batter. Pour into prepared pan.
• Bake in oven for 1 hour or until a wooden pick inserted comes clean. You might start checking after 50 minutes. Cool on wire rack. Invert to serving dish and dust with powdered sugar.

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.