Okay, I have just started doing more scratch cakes than box cakes. I LOVE scratch. So I've found a yellow and white cake recipe I like, but next week I wanted to do one with alternating chocolate and chocolate chip layers. I've got the chocolate chip recipe good, but I just tried the chocolate recipe I've heard about- the one off the Hershey's cocoa can- and it was AWFUL. I don't know what I did, but it was hands down the worst cake making disaster I've had. They fell. Hard and Deep. One overflowed. I let them cool and turned them out onto the wire rack and the top half of each cake came out-. Sigh. At least I get to try to make cake balls now.
So, I need a new recipe, preferably one from someone who lives at high altitude, so I know it will work for me. I don't have a ton of time to perfect a recipe that is iffy, I need one that'll work. Help? Please? Pretty, pretty please?
Randi
High Altitude Recipes:
http://www.cahe.nmsu.edu/pubs/_circulars/circ293.pdf
High Altitude Cake Adjuster Info:
http://tinyurl.com/3d6p5s
HTH
Thanks Jan, looking at the description of what exactly happens to cakes at high altitude that sounds EXACTLY like what happened with my cake. So it just must not be a cake meant to be made at high altitude. Have a second cake in the oven right now. Wish me luck.
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