Sep 16, 2011 • By

Betty Crocker’s Minnesota cake

Betty Crocker is always ready to entertain. We proved that in 1983 when the Taste of Minnesota – a summertime festival in St. Paul for many years – needed something special for its opening ceremonies.

We came through with a 6 x 7 foot, 96 lb. cake in the shape of the state of Minnesota, thanks to the Betty Crocker Kitchens.

The cake was made from scratch using Softasilk cake flour. It was a chocolate layer cake with white icing painted with lakes, pine trees and loons. The cake also was decorated with a Big G, the Betty Crocker red spoon and partial containers of Bisquick, Gold Medal Flour, Yoplait and Wheaties. The oversize cake required two trucks for delivery.

Minnesota Lt. Gov. Marlene Johnson and St. Paul Mayor George Latimer cut the cake to begin the festival. Following that, Dee Young, the tour director of the Betty Crocker Kitchens, and six members of the tour guide staff served 1,000 pieces of cake.

So, what does it take to make a 96 pound cake?

  • 20 pounds of Softasilk cake flour
  • 12 pounds of shortening
  • 32 pounds of sugar
  • One lb. salt
  • One lb. soda
  • Three lbs. cocoa
  • Eight oz. vinegar
  • 13 quarts of buttermilk
  • 20 dozen egg whites

The frosting required 100 lbs. of sugar, 33 ½ lbs. of shortening, 10 oz. of salt, eight oz. of vanilla and 2 gallons of water.

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