Chocolate Pound Cake / High Altitude Adjustment

Discussion in 'Cakes' started by KHaworth, Sep 23, 2019.

  1. KHaworth

    KHaworth New Member

    Joined:
    Sep 23, 2019
    Messages:
    1
    Likes Received:
    0
    Hello,

    To be honest, I'm not much of a baker. However, my grandfather recently passed away and I wanted to make his chocolate pound cake that he always made when I was growing up. I followed the recipe exactly but the cake came out dry and when I flipped the pan about a third stayed stuck in the pan.

    The flavor tasted correct. The problem was the consistency/dryness. My grandfather baked this cake in TX and I live in CO so I think the problem might be high altitude related, but I'm not sure what adjustments to make for that.

    I appreciate any tips or advice. Thank you!

    ********************************************************************
    Chocolate Pound Cake

    1/2 pound (2 sticks) butter or margarine
    1 cup shortening
    3 cups granulated sugar
    5 eggs
    3 cups sifted all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    5 tablespoons cocoa
    1 cup milk
    1 teaspoon vanilla

    - Grease and flour bottom of 10" tube pan
    - Cream together butter, shortening, and sugar
    - Add eggs, one at a time, beating after each
    - Sift together flour, salt, baking powder, and cocoa
    - Add flour mixture to creamed mixture, alternately with milk and vanilla, beating after each addition
    - Pour into tube pan; bake at 325 decrees for 1 hour and 30 to 40 minutes or until done
    - Cool in pan for 5 minutes
    - Turn out and cool on rack
     
    KHaworth, Sep 23, 2019
    #1
    1. Advertisements

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments (here). After that, you can post your question and our members will help you out.