German Chocolate Cake (High Altitude Recipe)

Submitted by ellie_

"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"

 

• Ready In: 1hr
• Ingredients: 21
• Serves: 12-14

ingredients

• For the cake

• 4 ounces German chocolate
• 1⁄2 cup water
• 1 cup butter, softened
• 2 cups sugar
• 2 tablespoons sugar
• 4 eggs, separated (whites beaten until stiff)
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 1⁄2 cups sifted cake flour
• 1⁄2 teaspoon salt
• 1 teaspoon vanilla extract
• for the coconut nut frosting
• 1 1⁄2 cups butter
• 1⁄2 cup evaporated milk
• 1⁄2 cup half-and-half
• 1 cup sugar
• 3 egg yolks, beaten
• 1⁄2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup coconut, shredded
• 1 cup nuts, chopped

directions

1. Preheat oven to 375 degrees F.
2. Prepare three 8-inch layer pans by lining them with wax paper and greasing them.
3. In a double boiler melt the chocolate with the water over simmering water. Let cool.
4. 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.
5. In a measuring cup dissolve the baking soda in the buttermilk.
6. In a bowl sift flour and salt together.
7. Add dry ingredients alternately with the buttermilk mixture, mixing well after each addition. Add vanilla. Mix well.
8. With a rubber scraper or whisk fold in beaten egg whites.
9. Pour batter into prepared pans.
10. Bake for 35-40 minutes or until cake center springs back when pressed with fingertip. Cool.
11. Fill and frost with frosting (use your favorite or the following recipe).
12. 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.

Reviews

[dsailboat]

Because I live at 6000 feet and have made German chocolate cake for several years, I've always had problems until last years when I tried this recipe. I was so excited! For the first time it didn't collapse in the middle! It was perfect! Thank you so much.

 

[Elaine V.]

This recipe did not work for me at 6,000 feet. I followed the recipe precisely. It rose to great heights, spewed all over the oven, and fell to about 1/2 thick. I wish I had read Susan J's comment before wasting my time and so many ingredients. After the cake failed, I didn't make the frosting.

 

[Susan J.]

Followed the recipe exactly and had the cakes boil over in the oven and burn. Not what I want to see after a pretty complicated effort.

 

[jherbes]

The best my German chocolate cakes have turned out since moving to the mountains. I really appreciate the listing of this recipe.

 

[Timothy M.]

This is a terrible recipe. The frosting does not thicken. It is too runny. The cakes burned at the recommended temperature and minimum time in the ove. I would never make this recipe again.