Ingredients:

Cake

• 1/3 cup canola oil
• 1/2 cup milk
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon coarse salt

Frosting

• 1/2 cup vegetable shortening*
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 1/4 cups powdered sugar
• 3 – 4 tablespoons milk

Instructions

• Preheat oven to 350˚ and grease and flour a 8” or 9” round cake pan.
• In a large bowl, whisk together the oil, milk, sugar, vanilla extract and eggs until smooth. Slowly whisk in the flour and baking powder until fully incorporated and smooth.
• Transfer to cake pan and bake for 25 – 30 minutes (an inserted toothpick should come out clean). Remove from oven and allow cake to cool for about 10 minutes before transferring to a cooling rack or cake plate. Let cake cool completely before frosting.
• Frosting:  beat shortening, cocoa powder and vanilla extract until light and fluffy. Add salt and powdered sugar in about 1/2 cup increments until fully incorporated. Add milk until desired consistency has been reached.

Substitutes allowed:
Milk may be regular or dairy free

Ingredients:

• 2 Tablespoons butter
• 1 cup sugar
• 2 eggs separated
• 1 1/2 cups flour
• 1/3 cup milk
• 1 1/2 cups blueberries
• Small amount of flour to cover blueberries
• Small amount of confectioner’s sugar

Instructions

• Preheat oven to 350˚grease and flour an oblong baking pan
• Lightly flour blueberries until they are covered, set aside
• butter and sugar together until well blended
• Beat egg yolks and add
• Add flour alternately with the milk. 
• Beat egg whites. Fold them into the batter
• Put half of the batter into the baking pan
• Add the floured blueberries, then add the remaining batter on top.

Bake for 35 minutes.  Sprinkle with powdered sugar while still warm and cut into 2 inch squares.

This contest is now a part of the Bethlehem Fair. For more information, please visit the Bethlehem Fair website at www.bethlehemfair.com.