Baker's German Chocolate Cake High Altitude Recipe

June 14, 2023 Post a Comment

How to make the original Baker's German sweet chocolate cake (1961) Recipe German chocolate from www.pinterest.com

Description

Baker's German chocolate cake is a delicious, moist cake that is sure to please any crowd. It is a classic dessert that is often served during special occasions and holidays. It is usually made with melted chocolate bars and a rich, creamy filling. This high-altitude version of the classic recipe makes a delicious cake that is perfect for any occasion.

This recipe is designed to be made at higher altitudes, where the air pressure is lower. This alters the baking time and temperature, resulting in a cake that is moist and tender. The recipe calls for a few ingredients that are typically not used in traditional recipes, such as baking powder, cornstarch, and evaporated milk. These ingredients help ensure that the cake rises to its maximum height and has a light, fluffy texture.

Ingredients

For the cake:

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
3/4 cup evaporated milk
1/2 cup semi-sweet chocolate chips

For the frosting:

1/2 cup butter
1/4 cup cornstarch
1/4 teaspoon salt
1 (12-ounce) can evaporated milk
1 cup packed light brown sugar
3 large egg yolks
2 teaspoons vanilla extract
2 cups sweetened flaked coconut
1 cup chopped pecans

Instructions

Preheat the oven to 375 degrees Fahrenheit. Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, mix together the cocoa powder and butter until well combined. Add the sugar and eggs and mix until light and fluffy. Add the vanilla extract and mix until combined.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Add the buttermilk and mix until combined. Slowly add the evaporated milk, stirring until combined. Gently fold in the chocolate chips. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.

To make the frosting, melt the butter in a saucepan over low heat. Whisk in the cornstarch and salt until combined. Gradually add the evaporated milk, stirring constantly. Add the brown sugar and egg yolks and continue to stir. Cook over medium-low heat, stirring continuously, until the mixture thickens and begins to bubble. Remove from the heat and stir in the vanilla extract. Allow the frosting to cool before spreading it over the cooled cake. Sprinkle the coconut and chopped pecans over the top of the frosting.

Notes

This cake can be stored in an airtight container at room temperature for up to three days. If desired, the cake can be frozen for up to three months. The frosting can also be made ahead of time and stored in the refrigerator for up to three days.