Global appliance producer Whirlpool Corporation, based in Benton Harbor, MI, U.S. said today that Elizabeth Kisch of Dayton, OH, U.S. won its first-ever U.S. Accubake(R) System Unique Cake contest with her time-honored chocolate coffee toffee family cake recipe.
Mrs. Kisch was one of 10 finalists that competed for the grand prize Tuesday at Whirlpool Corporation's new Insperience Studio(TM) in Atlanta.
"It was extremely difficult to select a winner because all of the finalists had such unique cake recipes and there was a heart warming story behind each one," said Gale Gand, host of the Food Network show Sweet Dreams and lead judge for the Accubake Unique Cake contest. "Mrs. Kisch's cake was delicious and she was just so passionate about how much the recipe means to her family, which is what this contest is all about."
Whirlpool selected the 10 finalists from the more than 400 cake recipes it received. Better Homes & Gardens home economist Lynn Blanchard and Whirlpool brand cooking manager Chuck Martin assisted Gale Gand in the judging, which was based on three main criteria: the story behind the cake, originality, and ease of recipe.
Mrs. Kisch tells the story behind her winning recipe:
"This recipe is my family's favorite 'anytime' cake," she said. "I have baked it for holidays and for special occasions. We think the recipe was improved upon when I decided not to throw out the coffee left in the coffee pot from breakfast and added it to the cake batter. On one occasion when I was going to bake this cake for a friend's dinner party, my husband (who was going away on a business trip) expressed that he was disappointed he wasn't going to get to have a piece of cake. So I researched how to bake cakes in jars, baked a batch in canning jars, and tucked a couple of jars in his suitcase as a surprise. Since then I have baked this cake recipe in jars and given them away as holiday gifts. In a jar or on a plate, it's a great cake."
The nine other finalists and their winning recipes are:
Liz Barclay Annapolis, MD - Pinto Party Cake
Gwen Beauchamp Dallas, TX - Pina Colada Star Cake
Debbie Empey Salt Lake City, UT - Tomato Soup Cake
Valerie Holt Cartersville, GA - Perfect Pound Cake
Sue Kakuk Plymouth, MN - Rhubarb Cake 4 Us
Linda Kay Drysdale Riverview, MI - Aunt Linda's Candy Surprise Cake
Nikki Norman Milton, TN - Red Devil's Food Cake with Meringue
Jacquelyn Smola Piedmont, OK - Old Fashioned Root Beer Float Cake
Renata Stanko Lebanon, OR Pineapple Fish Cake
Here's The Recipe
Here is Mrs. Kisch's winning recipe for the chocolate coffee toffee cake:
1 18-oz Devil's Food Cake Mix
1 5.25-oz package instant Butterscotch Pudding Mix
1-2/3 cups of brewed coffee
1/2 cup vegetable oil
1 8-oz package Milk Chocolate Toffee bits (divided in two parts, 3/4 cup each)
In a large mixing bowl add the cake mix, butterscotch pudding, eggs, coffee and vegetable oil and mix on medium speed of electric mixer for 3 minutes. Spray the inside of a 9.5-inch fluted bundt cake pan with non-stick cooking spray. Put the pecans in the bottom of the pan, and then pour the cake batter over top. Sprinkle half of the chocolate toffee bits on top of the batter. Bake in 325 (F) degree oven for 45-55 minutes or until cake tests done. Cool for 10-15 minutes then invert onto a cake plate. There will be a ring of pecans on the top.
1/4 cup of butter
1-1/2 cups firmly packed brown sugar
1/4 cup water
2 cups of powdered sugar
While the cake is baking, melt the butter in a small saucepan over medium heat, then add the brown sugar and water and stir until the sugar is dissolved, for 2-3 minutes. Remove from heat and beat in 2 cups powdered sugar. When the cake is still a little warm drizzle the warm frosting over the pecans then sprinkle the remaining toffee pieces on the top of the frosting then drizzle more frosting down the sides.
The other recipes are also available from Whirlpool - email email@example.com. Whirlpool will also provide complete rules, terms, and conditions from the Accubake Unique Cake contest. The company will announce details and entry information for next year's contest in the fall of 2003.
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