Jessica Stone doesn’t consider herself a talented cooking contester, but her list of wins from the Colorado State Fair cooking events would demonstrate otherwise.

A court runner for a law firm by day, Stone started entering cooking contests at the state fair in 2010. That year she won a second place ribbon in the Themed Cake Contest and honorable mention in the Pillsbury Pie Contest. Last year she won first place in the King Arthur Flour Great Cake Contest for her decadent Strawberry Chocolate Surprise Cake and third place in the Themed Cake Contest.

“I’m totally hooked,” she said of the state fair cooking contest. “If only I was talented, I would enter all the contests they have. It’s really fun and I encourage everyone to enter.”

So if you have a family favorite recipe or one that people are always asking to get a copy of, you just might find yourself in the winners circle like Stone. This year’s Colorado State Fair is Aug. 24 through Sept. 3 in Pueblo. Though there are dozens of food contests that will award you a shiny blue ribbon, real contesters zero in on the special contests with cash awards.

For instance, this year Stone is gearing up to enter Ghirardelli Chocolate Championship, Fleischmann’s Yeast “Sensational Sandwich Bread” Contest, G&H Sugar Cupcake Challenge, Green Chili Championship and Themed Cake Decorating Contest.

Here’s a look at a few of the contests with cash prizes to take note of. So start your mixer motors and let the experimenting begin. By the way, Stone’s first place winning Strawberry Chocolate Surprise Cake recipe follows.

For details, call 404-2080 or visit the contest section (general entry under exhibit competitions) at coloradostatefair.com.

STRAWBERRY CHOCOLATE SURPRISE CAKEServes 20

BATTER

3-3/4 cups all King Arthur All Purpose Flour

2-1/2 cups sugar

1/2 cup baking cocoa

2-1/2 teaspoons baking soda

1-1/2 teaspoon salt

1 cup minus 1 tablespoon vegetable oil

2-1/2 tablespoons white vinegar

2-1/2 teaspoons vanilla extract

2-1/2 cups cold water

For cake mix, in large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt.  Using spoon, make three wells in the dry ingredients. Pour oil into one, vinegar into another and vanilla into the third.  Slowly pour water over all.  Beat on low speed until thoroughly combined (batter will be thin). Pour into two greased and floured 9 inch baking pans. Before baking, take out 1/4 cup from each mix/pan to prevent mix from over flowing while baking. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.

FILLING

1 cup semisweet chocolate, chopped

2/3 cup heavy whipping cream

Place chocolate in small bowl.  Heat cream just to a boil; pour over chocolate and whisk until smooth.  Set aside.

FROSTING

1/2 cup solid vegetable shortening

1/2 cup (1 stick) unsalted butter

1 teaspoon clear vanilla extract

4 cups sifted confectioners’ sugar (1 lb)

1/2 cup cocoa

2-5 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar and cocoa, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar and cocoa has been mixed in, icing will appear dry. Beat at medium speed, add milk one tablespoon at a time, until reaching ideal consistency you need. Set aside.

STRAWBERRY CHOCOLATE TOPPING

6 ounces dark chocolate, chopped

6 ounces white chocolate, chopped

18 strawberries, with stems, washed and dried (divided)

Melt both chocolates separately using double broilers or melt chocolates in the microwave at half power, for about one minute, stir and then heat for another minute or until melted.  Once the chocolates are melted and smooth, remove from heat. Holding the strawberries by the stem, dip the strawberries into the chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Dip half strawberries in the dark chocolate, then dip the other half in white chocolate. Set the strawberries on parchment/waxed paper.

DESIGNING CAKE

Level both tops of the cakes. Place one layer on serving plate. Using a sharp knife, carve 1/2-inch deep tunnel in the cake, leaving 1 inch wall on sides and 2 inch round diameter in middle. Carefully remove cake using spoon. Fill tunnel with filling just to the top of the cake (should have some filling leftover).

Place second layer on top, making sure level. Spread frosting on top and sides of cake.  If you prefer, use a piping bag to decorate cake even more. Line a cookie pan with parchment or waxed paper. Wait about 10 minutes, then dip a fork in the white chocolate and drizzle over the dark chocolate strawberries. Repeat the drizzling but now dip the fork in the dark chocolate and drizzle over the white strawberries. Set the strawberries aside until the chocolate sets, about 30 minutes. Decorate the top of the cake with chocolate covered strawberries. Store cake in refrigerator until ready to serve.

Source: Jessica Stone