Katlyn Moorlag grew up in the Princeton-Milaca area and works at Coborn’s as a cashier and at the store’s bakery. Her husband Dylan (the two wed last month) works at Unclaimed Freight in Milaca.
Both attend Central Lakes College in Brainerd. She is attending there to get her AA degree and then plans to study at another school making specialty cakes. Dylan is studying to go into athletic training and coaching. Both like camping, fishing and other outdoor activities. She also likes cake decorating, baking and traveling. He enjoys sports.
She made the cupcakes for their wedding, which was in McGregor at a barn that had been converted into a dance hall many years ago.
Katlyn’s recipe is a favorite of her grandmother Gayle Barth.
HARD CHOCOLATE CAKE WITH PEANUT BUTTER/CHOCOLATE FROSTING
2/3 cup shortening or margarine
2 unbeaten eggs
1 tsp. vanilla
1 cup milk
1 1/2 cups flour
1 1/4 cups sugar
1/2 cup cocoa
1 1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 tsp. salt
Cream together the shortening/margarine, eggs, vanilla and milk. Add the flour, sugar, cocoa, baking soda, cream of tartar and salt and mix well, but not so that it becomes fluffy.
Bake in a 9×13-inch cake pan in 350-375-degree oven for 20 minutes.
1/2 cup peanut butter
1 tsp. vanilla
1/4 TO 1/2 cup cocoa powder
about 2 cups powdered sugar
Cream the peanut butter with the vanilla, cocoa powder and a little milk as needed. Then add the powdered sugar and a little milk to get the desired consistency. Spread over baked cake.