I know on the box mixes (at least BC, although they are changing) you cut the oil by about 2/3! gotta love the high altitude it goes from like 8 grams fat to 2. and increase the water almost as much and add a couple tablespoons of flour. I do this with mixes that dont have HA directions too. I bet for scratch cakes its about the same cut down on the levening But they usually turn out ok for me without altering I'm not quite 6000, geez you must be high. I'm only around 4800 - 5000
lol I had to laugh when I was with my inlaws back east and they were exclaiming over the summit we passed at 2000!!! I was like what's the big deal. I can climb 4000 easy just going to a picnic at 9000 +
here is a good ling
http://www.ochef.com/327.htm
I live NW of Denver, CO. I Just was wondering if there were some tried and true recipes here already. I have 2 recipes that I feel are pretty "right on". A killer Mocha, and a Coconut Sour Cream that my family requests for their birthdays year after year. I have changed the originals so much that I don't think I could cite the original recipe any longer.
Singsing...you made me laugh as well...I remembered a coworker of my hubby's from NY came here and we took him up to the top of one of our 14,000 ft peaks. We warned him that if he started to feel odd, to be sure and let us know and we would get him down quickly. Guess who suffered from altitude sickness? Yep...the natives, not the New Yorker. LOLOLOL How embarassing!
High Altitude Cake and Mix Recipes:
(5,000 - 7,500 & 10,000 ft. elevations.)
http://www.cahe.nmsu.edu/pubs/_circulars/circ293.pdf
HTH
Quote by @%username% on %date%
%body%