High Altitude Layer Cake Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the cake flour and baking powder into a bowl and set aside.
• In a large bowl, beat the butter and sugar until light and fluffy, up to 10 minutes. Mix in eggs one at a time, fully blending each one in before adding the next. Stir in vanilla. Stir in the flour and baking powder, alternating with the milk until the batter is smooth. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans on the counter a few times to remove air bubbles.
• Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes. Cool cakes in the pans set over a wire rack.

Steps:

• Preheat oven to 375F and lightly grease/flour two 9" round cake pans.
• Sift the cake flour and baking powder into a bowl and set to the side.
• Beat butter and sugar until light and fluffy, up to 10 minutes.
• Mix in eggs, one at a time, fully blending each one in before adding the next.
• Stir in vanilla.
• Stir in the flour and baking powder mixture alternatively with the milk until the batter is smooth.
• Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes.
• Cool cakes in the pans set over a wire rack.

Steps:

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