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Help.... Macsmom Chocolate WASC cake high altitude adjustements....

post #1 of 4
Thread Starter 

I live in Denver, Colorado aka HIGH ALTITUDE lol.  All of my recipes have been okay with caving in the middle other than this one.....

 

Macsmom Chocolate WASC

 

2 boxes dark chocolate cake mixes

2 c cake flour

2 1/4 c sugar

3/4 tsp salt

2 pkgs chocolate fudge pudding mixes

8 egg whites or 6 whole eggs ( I have been using whites)

2 c sour cream

2 c coffee

1 c chocolate milk ( i make mine with lots of chocolate syrup and milk)

1/ c oil

2 t nielsen massey's chocolate extract

2 t vanilla or butter extract ( i do 1 t of each)

 

Then I add chocolate chips for crunch and texture. 2 cups for every 2 box recipe.  

 

I have been having problems with this recipe caving in and falling in the middle..... It has done this since i started making this cake even before I started adding the chocolate chips so I know that is not the problem.  I LOVE this recipe taste and density, however i HATE that every time in caves.....  Obviously i feel it is a high altitude problem but I am not sure what to do to fix it..... any suggestions?

post #2 of 4

It's been a long time since I've used a doctored cake mix but I usually start with the basic adjustments and would reduce the added sugar by 1/4 cup. I'd normally increase the liquid by 2 tbs per cup BUT this recipe seems like it has an awful lot of liquid...between the sour cream, the coffee, the chocolate milk, the oil (do you really use a cup of oil, or is that an error?), it's 6 cups. Plus the pudding...it just seems way too moist.

post #3 of 4

I live at a higher altitude too. I always cut the sugar in half when I make WASC. Mine never falls...  plus it has a much less gummy texture when the sugar is reduced. 
 

post #4 of 4
Thread Starter 

Ooops yes its a typo.... i meant 1/3 c oil

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