Help Me Adjust This Recipe For High Altitude!
Decorating By Ishi Updated 9 Aug 2007 , 7:26pm by kakeladi
I've made this recipe for the first time at a lower altitude last week while on vacation and it turned out even better than it does here in the mountains. Can anyone tell what I should do to adjust it to a high altitude? Here are the ingredients and directions c/o heartsfire.
Durable Cake for 3D and Wedding Cakes
1 Duncan Hines Yellow (or White) cake mix
4 egg whites
1/2 cup water
1/3 cup vegetable oil
1 small pkg of instant vanilla pudding mix
1 cup sour cream
Preheat oven to 350
Incorporate all ingredients together one by one on low speed.
Make sure to mix thoroughly between each ingredient.
Once all ingredients are mixed turn mixer to medium and mix for approximately 2 minutes.
Bake at 350 for 30 - 35 minutes
What is your altitute?
I moved to over 8,000 from almost sealevel and dreaded baking. Just the other day I finally did it and was very pleased with the results.
From everything I read you should cut down on the amount of sugar in a recipe. Since you can't cut any of the sugar in the box mix, I suggest you leave out the box of pudding mix as it is mostly sugar.
I used a BC Fr. Van. mix - 2 whole eggs; 1 1/2 C water; 1/3 C cho chips and 1/4 C chopped nuts.
I can't tell you what temp as my oven is not accurate and very small (travel trailer). It took about 30 minutes for a 9" round.
The biggest thing, I read, was that as soon as it has cooled just a bit, wrap it in plastic wrap so it doesn't dry out.
From handling the layers I think it is a very soft cake but I haven't iced it yet. HTH
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