HIGH-ALTITUDE CHOCOLATE CAKE
This moist chocolate cake never collapses, something I can't say for other cakes I've baked at high altitude! This cake has been tested at 9,000 feet and always turns out fluffy and moist! Frost this delicious layer cake with cream cheese vanilla bean frosting. Bailey's® buttercream or mocha frosting are also great choices.
Provided by Vespawoolf
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Place cocoa into a small bowl, pour coffee over top, and stir to combine. Set aside to cool.
- Combine sugar, yogurt, milk, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.
- Combine flour, salt, baking soda, and baking powder in a large bowl; whisk until combined with no lumps remaining. Pour dry ingredients into the wet ingredients and beat until just mixed. Stir in the coffee mixture and pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the center looks slightly wet but springs back lightly when touched, 25 to 35 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool, about 30 minutes.
Nutrition Facts : Calories 348.1 calories, Carbohydrate 47.6 g, Cholesterol 33.9 mg, Fat 16.6 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 3.2 g, Sodium 290.2 mg, Sugar 30.2 g
BEST HIGH-ALTITUDE BIRTHDAY CAKE
This is the best birthday cake recipe that's been perfected for baking at a high altitude of 6,000 feet. It is a dense and moist cake. Frost as desired.
Provided by ejcelli
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the bottoms and sides of the pans, making sure to remove excess flour.
- Cream sugar and butter in a large bowl using an electric mixer. Add eggs 1 at a time, beating well after each addition, until well incorporated.
- Sift together flour, baking powder, and salt in a separate bowl.
- Mix milk, vanilla, and almond extract together in a third bowl.
- Alternate adding flour mixture and milk mixture to butter mixture; blend well. Evenly distribute batter between the 2 prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Remove cakes from the oven; let sit for 5 minutes. Let cool completely on wire racks before removing cakes from the pans.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 57.9 g, Cholesterol 99 mg, Fat 13.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 7.7 g, Sodium 224.7 mg, Sugar 33.7 g
GERMAN CHOCOLATE CAKE (HIGH ALTITUDE RECIPE)
Posted per request. This recipe is for high altitude -- making it at sea level will require some adjustments by skipping the extra T of flour, lowering cooking temp. and the cooking time and increasing the sugar by a T or so. Recipe source: The New High Altitude Cookbook
Provided by ellie_
Categories Dessert
Time 1h
Yield 12-14 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F.
- Prepare three 8-inch layer pans by lining them with wax paper and greasing them.
- In a double boiler melt the chocolate with the water over simmering water. Let cool.
- In a large bowl using a mixer cream the butter (or use margarine or shortening) with the sugar until light and fluffy. Beat in egg yolks one at a time and then blend in the melted chocolate.
- In a measuring cup dissolve the baking soda in the buttermilk.
- In a bowl sift flour and salt together.
- Add dry ingredients alternately with the buttermilk mixture, mixing well after each addition. Add vanilla. Mix well.
- With a rubber scraper or whisk fold in beaten egg whites.
- Pour batter into prepared pans.
- Bake for 35-40 minutes or until cake center springs back when pressed with fingertip. Cool.
- Fill and frost with frosting (use your favorite or the following recipe).
- To make the frosting: in a saucepan combine butter, evaporated milk, cream, sugar, beaten egg yolks, and salt. Cook over low heat, stirring constantly until mixture is thickened. Remove from heat. Stir in vanilla, coconut and nuts. Beat until consistency for spreading.
Nutrition Facts : Calories 880.5, Fat 57.1, SaturatedFat 33.3, Cholesterol 227, Sodium 714.3, Carbohydrate 87.4, Fiber 3.2, Sugar 59.3, Protein 10
HIGH ALTITUDE CRUMB CAKE
Make and share this High Altitude Crumb Cake recipe from Food.com.
Provided by Molly53
Categories Breads
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F and grease a13 x 9" pan or two smaller pans.
- Mix first three ingredients in mixing bowl until the fine crumb stage.
- Reserve 1 cup of this mixture for topping.
- Combine the remaining ingredients and add to the crumb mixture.
- Pour into prepared pan and top with the reserved crumbs.
- Bake for 25 minutes.
Nutrition Facts : Calories 426, Fat 18.8, SaturatedFat 4.9, Cholesterol 36.6, Sodium 272.7, Carbohydrate 60.8, Fiber 1.1, Sugar 36.2, Protein 4.8
HIGH ALTITUDE CAKE
Baking at high altitudes is a science. Found this online and posted it in response to a recipe request.
Provided by Molly53
Categories Dessert
Time 45m
Yield 1 two-layer cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F and lightly grease/flour two 9" round cake pans.
- Sift the cake flour and baking powder into a bowl and set to the side.
- Beat butter and sugar until light and fluffy, up to 10 minutes.
- Mix in eggs, one at a time, fully blending each one in before adding the next.
- Stir in vanilla.
- Stir in the flour and baking powder mixture alternatively with the milk until the batter is smooth.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes.
- Cool cakes in the pans set over a wire rack.
Nutrition Facts : Calories 333.6, Fat 14.2, SaturatedFat 8.3, Cholesterol 103.8, Sodium 176.2, Carbohydrate 46, Fiber 0.5, Sugar 21.2, Protein 5.4
HIGH ALTITUDE ANGEL FOOD CAKE WITH VARIATIONS
This unique variation of plain angel food is nice for an autumn dessert when served with whipped cream. A topping of whipped cream mixed with crushed peanut brittle, crushed peppermint candy, or fresh or frozen fruit is delicious on slices of angel food cake. Posted in response to a recipe request. Source: New Mexico State University.
Provided by Molly53
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Sift flour and 1 cup sugar together three times.
- Place 1 3/4 cups egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until fairly stiff (not stiff peak).
- Slowly add 1/2 cup sugar, close to beater.
- Add almond extract and vanilla.
- Beat until quite stiff but not dry.
- Add sifted sugar-flour mixture by fourths.
- Mix on low speed 10 seconds after each of first three additions and 20 seconds after last addition.
- Scrape down sides constantly during this mixing.
- Pour batter into a 10-inch, ungreased tube pan.
- Bake approximately 30 minutes.
- Remove from oven and cool in inverted pan.
- Altitude Adjustments:.
- 7,500 ft: Increase flour to 1 cup plus 2 tablespoons Reduce the 1 cup of sugar to 3/4 cup plus 2 tablespoons.
- 10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to 3/4 cup. Increase the baking temperature to 425°.
- Variations:.
- Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour in step 2 . Omit almond extract and increase vanilla to 1 1/2 teaspoons.
- Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves, and 1 tsp cinnamon with the flour. Omit vanilla and almond extracts.
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