Best 5 County Fair Chocolate Cake Recipes

COUNTY FAIR FUNNEL CAKES

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.

BLUE RIBBON CHOCOLATE CAKE

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

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.

CLASSIC CHOCOLATE CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into a greased and floured 13x9-in. baking pan. , Bake at 350° until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.

COUNTY FAIR GRAND CHAMP CHOCOLATE BEET CAKE

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.