Claysburg Farm Show Announces Baking Contest Winners

The Queen Community Building hosted another Claysburg Farm Show for 2023. It was exciting to see the full rooms with vegetables, fruits, flowers, crafts, needlework, baked goods and antiques. We welcomed some new exhibitors this year. Thousands of dollars in prizes will be issued this year.

Winners of the Angel Food Contest were first place, Angie Claar; second place, Hawke Claycomb; third place, Tammy Dell. The three winners of the Apple Pie are as follows: first place, Scott Felix; second place, Jennifer Ebersole; third place Hawke Claycomb. The winners of the Chocolate Cake Contest are: Angie Claar for first, Jennifer Ebersole for second, and Vanessa Corle for third. The only entry for the children’s baking contest was Isaiah Snyder who won first prize.

Angie’s Chocolate Cake

Cake:

1 cup butter, softened

3 cups packed brown sugar

4 large eggs, room temperature 2 teaspoons vanilla extract

2-2/3 cups all-purpose flour

3/4 cup baking cocoa

3 teaspoons baking soda

1/2 teaspoon salt

1-1/3 cups sour cream

1-1/3 cups boiling water

Frosting:

1/2 cup butter, cubed

3 ounces unsweetened chocolate, chopped

3 ounces semisweet chocolate, chopped

5 cups confectioners’ sugar

1 cup sour cream

2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees. Grease and flour three 9-inch round baking pans.

2. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.

3. Transfer batter to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

4. For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.

5. In a large bowl, combine confectioners’ sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.