German Chocolate Cake High Altitude Recipe

Posted per request. This recipe is for high altitude -- making it at sea level will require some adjustments by skipping the extra t of flour, lowering cooking temp. And the cooking time and increasing the sugar by a t or so. Recipe source: the new high altitude cookbook

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 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 finger.

Cool.

Fill and frost with frosting.

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 fro.

Ingredients

german chocolate, water, butter, sugar, eggs, baking soda, buttermilk, cake flour, salt, vanilla extract, frosting, evaporated milk, half-and-half, egg yolks, coconut, nuts