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BACK IN TIME: Corn Palace cake

Shown is the cake baked by Darwin Buus for Mitchell’s Centennial Celebration in 1981. The cake was decorated by Chris Buus. The ingredients for the cake were: 180 pounds of flour, 256 pounds of sugar, 2 pounds of salt, 150 dozen eggs, 200 pounds of shortening, 9 pounds of baking powder, 1 pint of vanilla, 10 gallons and 12 ounces cream of tartar. (Photo courtesy of Paul and Linda Kaus and the Mitchell Area Historical Society)
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