Association of Connecticut Fairs, Inc.
Fairfield Processing Corp. (Makers of Poly-fil® products)
Woodstock Agricultural Society, "The Woodstock Fair"

Six-Layer Chocolate Cake with Toasted Marshmallow Filling
and Malted Chocolate Frosting

Class 65, Lot 82    |    Print Recipe & Rules

2-1/2 cups + 1 Tablespoon King Arthur All-Purpose Unbleached Flour
3 cups granulated sugar
1 cup + 1 Tablespoon Dutch-process cocoa powder
1 Tablespoon baking soda
1-1/2 teaspoon baking powder
1-1/2 teaspoon salt
3 eggs, at room temperature
1-1/2 cups buttermilk, at room temperature
1-1/2 cups strong black coffee, hot
3/4 cup vegetable oil
4-1/2 teaspoon vanilla extract
16 large marshmallows
1 cup powdered sugar
1 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 (7-1/2 oz) jar Marshmallow Fluff
2 cups unsalted butter, at room temperature
4 cups powdered sugar
3/4 cup Ovaltine Classic
1 tablespoon vanilla extract
Pinch of salt
8 oz semi-sweet chocolate, melted and cooled
1/2 cup heavy cream


Chocolate Cake

1.  Preheat oven to 350°F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

2.  In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.

3.  Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

4.  Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.

Toasted Marshmallow Filling

1.  Place the marshmallows on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place on the lowest rack of oven, and broil marshmallows until nice and brown on top, keeping an eye on them the entire time so they do not burn. Remove pan from oven and gently turn the marshmallows over, and broil until the other side is golden brown.

2.  Beat the butter and powdered sugar on low speed until blended together, about 1 minute. Add the vanilla extract and increase the speed to medium-high; beat for 3 minutes. Stop the mixer, add the Marshmallow Fluff and toasted marshmallows, and mix on the lowest speed for about 1 minute, scraping the sides of the bowl as necessary.

Malted Chocolate Frosting

1.  Beat the butter and powdered sugar on low speed until blended together, about 1 minute.

2.  Add the Ovaltine, vanilla and salt, and continue to beat on low until well combined, about 1 to 2 minutes.

3.  Add the melted chocolate and beat on medium speed until smooth, about 2 minutes.

4.  Add the heavy cream and beat on medium-high speed for another minute.

Cake Assembly

1.  Slice each cake layer in half horizontally so you have six cake layers.

2.  Place your first layer face-up on a foil-covered cardboard and cover with one-third of the Toasted Marshmallow Frosting.

3.  Place another cake layer face-up and cover with about 3/4 to 1 cup of Malted Chocolate Frosting.

4.  Repeat, alternating marshmallow and chocolate filling layers, until you come to your cake final layer, which you will place face-down.

5.  Frost the entire outside of cake with the remaining Malted Chocolate Frosting.

Yield: 1 cake
Submit on foil-covered cardboard cut to no larger than one inch of the size of the cake.

Overall Appearance 25 pts.
Following Directions 10 pts.
Texture 15 pts.
Aroma 10 pts.
Flavor 40 pts.
Total 100 pts.


Class 65, Lot 83


  1. Each pie must be a 9" (measured at the top inside edge of the dish) Two Crusted Pie.
  2. Submit a 3 x 5" card with recipe, and your name & address printed on it.
  3. No pre-made mixes will be allowed.
  4. Main ingredient must be apples. However, pies may include other fruits or ingredients.
  5. Pies become the property of the Association of Connecticut Fairs (please use a non-returnable baking dish).

Overall Appearance 40 pts.
Crust 10 pts.
Flavor 40 pts.
Texture 10 pts.
Total 100 pts.

Lemon-Glazed Blueberry Hand Pies

Class 4, Lot 28    |    Print Recipe & Rules

1-1/2 cups King Arthur all-purpose flour
1/2 teaspoon salt
1/2 cup cream cheese, cold and cut into cubes
1/2 cup unsalted butter, cold and cut into cubes
1 Tablespoon water, ice cold
1 teaspoon lemon juice
1 1/2 cups blueberries
2 Tbsp + 2 tsp sugar
1 Tablespoon cornstarch
1/2 teaspoon lemon juice
1/4 teaspoon lemon zest
1/8 teaspoon salt
1 egg mixed with 1 teaspoon water for egg wash
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoon milk, plus more as needed


Cream Cheese Pie Dough

1.  In a medium sized bowl, combine the flour and salt thoroughly.

2.  Add the cream cheese pieces to the mixing bowl and combine until the mixture resembles cornmeal. Add the butter pieces and cut in with a pastry blender or by rubbing your fingers together through the mixture until it appears rough, with pieces like the size of peas.

3.  Sprinkle the ice-cold water and the lemon juice over the mixture and mix until dough is rough but pliable. The dough should hold together when pressed to the side of the bowl, and not form a ball in the bowl.

4.  Turn out the dough onto a lightly floured work surface. Form dough into a 5 to 6 inch disc and wrap tightly with plastic wrap. Refrigerate 1 hour, until firm.

Blueberry Filling

1.  Preheat oven to 375°F and set the rack in the lowest position. Line a baking sheet with parchment paper.

2.  In a small saucepan, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest and salt; stir to combine. Bring to a gentle simmer over medium heat, and cook, stirring, until the juices are thickened and clear, 2 to 3 minutes. Remove the pan from the heat and cool to room temperature, about 30 minutes.

3.  Roll out the chilled dough to 1/8 inch thick. Using a round 4-1/2 inch cutter, cut 8 discs from the dough, re-rolling scraps as necessary. Transfer the discs to prepared baking sheet and refrigerate for 10 minutes.

4.  Remove the dough discs from the refrigerator. Place 1 Tablespoon of the filling in the center of each disc. Lightly brush water around the edge of half of the disc, and then fold the other half over the filling to create a half-circle. Seal and add a decorative border by pressing the edges of the dough together with a fork.

5.  Brush them with egg wash. Using a paring knife cut a few steam vents into the top of each pie.

6.  Bake until filling is bubbly and thick and the crust is golden brown, 20 to 25 minutes*. Remove from the oven and place them on a cooling rack. Let cool completely.

*It is customary for blueberry filling to ooze slightly in baked pastries

Lemon Icing Glaze

1.  In a small bowl, mix together confectioners' sugar and vanilla.

2.  Add the lemon juice, then the milk, and stir to combine. If necessary, add more milk, 1 teaspoon at a time, until the glaze is smooth and fluid.

3.  Drizzle glaze over the top with a fork.

Yield: 8 hand pies
Submit 6 hand pies on a white paper plate.

Overall Appearance 25 pts.
Following Directions 10 pts.
Texture 15 pts.
Aroma 10 pts.
Flavor 40 pts.
Total 100 pts.


Class 65, Lot 84    |    Print Recipe

2-1/2 cups King Arthur Unbleached All-Purpose Flour
2-1/2 teaspoons ginger
1-1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cups unsalted butter, room temperature
1-1/2 cups dark brown sugar
2 large eggs
1/2 cup molasses
1 cup water
1/3 cup water
1/4 teaspoon ginger
1/4 teaspoon cinnamon
3/4 cup granulated sugar


1.  Preheat oven to 350°F. Lightly grease a 12-cup bundt pan.

2.  In a large bowl, whisk together the flour, spices, salt, baking soda, and baking powder. Set aside.

3.  In a separate bowl, beat together the butter and sugar until fluffy.

4.  Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.

5.  Add the flour mixture in three additions, alternately with the water, starting and ending with the flour. Mix until just smooth.

6.  Pour the batter into the prepared pan, smoothing the top.

7.  Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.

8.  While the cake is baking, make the glaze by stirring together the water, spices, and sugar. Set aside.

9.  Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.

10.  Brush the cake with the glaze, and allow it to cool completely before serving.

Yield: One 12" cake
Submit the cake with the glaze, cooled completely, on a disposable plate or cardboard covered in foil.

Flavor 50 pts.
Overall Appearance 25 pts.
Texture 25 pts.
Total 100 pts.


Class 4, Lot 29    |    Print Recipe

1 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons baking cocoa
1/2 cup soft unsalted butter
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed banana
1/2 cup cold sour cream
1 cup semi-sweet chocolate chips


1.  Preheat the oven to 350°F. Lightly grease one 9x5" loaf pan.

2.  Combine the flour, baking soda, salt, and cocoa.

3.  In a separate bowl, beat the butter and sugar until light and creamy.

4.  Beat in the egg, then stir in the vanilla, banana, and sour cream.

5.  Gently mix in the dry ingredients and chocolate chips until well incorporated.

6.  Pour the batter into the pan and bake for 60 minutes, until a cake tester or toothpick inserted into the center comes out clean.

7.  Remove the bread from the oven and allow to rest in the pan for 10 minutes. Turn the bread out onto a rack to cool completely.

Yield: One 9x5" loaf.
Submit loaf on a disposable plate.

Flavor 50 pts.
Overall Appearance 25 pts.
Texture 25 pts.
Total 100 pts.