216 grams (227 grams minus 2 tablespoons) sugar
123 grams (1/2 cup plus 6 tablespoons) all-purpose flour
38 grams (3/8 cup) Hershey's Cocoa
1/2 teaspoon (3/4 teaspoon teaspoons minus 1/4 teaspoon) baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1 egg
113 grams (1/2 cup) milk
57 grams (1/4 cup) canola oil
1 teaspoon vanilla extract
113 grams (1/2 cup) plus 1 tablespoon boiling water
Cake
246 grams (1/2 cup plus 6 tablespoons) all-purpose flour
76 grams (3/8 cup) Hershey's Cocoa
1-1/2 teaspoon teaspoons minus 3/8 teaspoon baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
227 grams (1 cup) milk
114 grams (1/2 cup) canola oil
2 teaspoons vanilla extract
227 grams (1 cup) plus 2 tablespoons boiling water
Directions
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes;
remove from pans to wire racks. Cool completely. Cover with frosting
Add a small amount of additional milk, if needed. Stir in vanilla. About 2 cups frosting.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into
prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour
batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into
prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool
completely. Frost.
CUPCAKES:
Standard--Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill
cups 1/2 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 36 cupcakes.
Mini--Bake 10 to 12 minutes--about 108 cupcakes
Jumbo--Bake 21 to 23 minutes--about 14 cupcakes
- Most cake recipes for sea level need no modification up to the altitude of 2500 or 3000 feet. Above that, it is often necessary to adjust recipes slightly. Usually, a decrease in leavening or sugar (or both) and an increase in liquid are needed.
- Each or all of these adjustments may be required, for every recipe is different in its balance of ingredients. Only repeated experiments with each recipe can give the most successful proportions to use for your current area.
- The table below is intended as a helpful guide and may be all that is needed to adjust a sea-level recipe to a higher altitude. Where two amounts appear in the table, the smaller adjustment should be tried first.
Guide for Cake-Baking at High Altitudes
| Adjustment | 3000 feet | 5000 feet | 7000 feet |
| Decrease Baking Powderfor each teaspoon, decrease | 1/8 tsp | 1/8 to 1/4 tsp | 1/4 tsp |
| Decrease Sugarfor each cup, decrease | 0 to 1 Tbsp | 0 to 2 Tbsp | 1 to 3 Tbsp |
| Increase Liquidfor each cup, add | 1to 2 Tbsp | 2 to 4 Tbsp | 3 to 4 Tbsp |
The result on 5/12/22:
Cakes still were sunk in the center. Next time will use 1 - 1/8 teaspoon baking powder and 1 - 1/8 teaspoonbaking soda, 360 grams sugar (2 cups minus 3 tablespoons) and use 1 cup +3 tablespoons milk.
1. Decrease the leavening agents by 25%. Instead of 1.5 teaspoons, used 1.125 teaspoons
2. Add 1/4 to 1/2 cup of flour. Added 30 grams (~1/4 cup) of extra flour.
3. Kept the reduced sugar to 1 tablespoon for 1 cup of sugar called for in the recipe.
4. Added 1 tablespoon of extra liquid for 1 cup of liquid called for in the recipe.
2 cups sugar
1 - 3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 - 1/2 tsps baking powder
1 - 1/2 tsps baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsps vanilla extract
1 cup boiling water
- 3,000 ft to 5,000 ft. - reduce the baking powder or soda by 1/8 to 1/4 teaspoon for each teaspoon specified in the original recipe. Decrease the sugar 1 to 2 Tablespoons per cup of sugar in the original recipe. Increase the liquid 2 to 3 Tablespoons for each cup specified in the original recipe.
- As your elevation increases just decrease the leavening and sugar a little bit more and increase the liquid. You will want to experiment to find the amounts that are right for your altitude. It just takes a little trial and error and your cakes will be beautiful. Watch them as they make bake faster at higher altitudes.
Comparisons
Result on 5/12/22: Cakes still were sunk in the center. Next time will use 1 - 1/8 teaspoon baking powder and 1 - 1/8 teaspoon baking soda, 360 grams sugar (2 cups minus 3 tablespoons) and use 1 cup +3 tablespoons milk. See Notes.
Ingredients
Two 8-inch round cakes
Cake
240 210 grams of all-purpose flour (1 - 3/4 cups)
374 grams sugar (2 cups minus 2 tablespoons)
88 grams Hershey's Cocoa (3/4 cup)
1 - 1/8 1/4 1-1/2 teaspoons baking powder
1 - 1/8 1/4 1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
xxx 266 grams of milk (1 cup + 3 2 tablespoons)
104 grams of canola oil (1/2 cup)
2 teaspoons vanilla extract
1+ 1 tablespoon cup boiling water
High Altitude Baking, Colorado State University Extension:
2 cups cake flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 cup milk
(No salt is listed in the recipe???)
Frosting
113 grams of butter (1/2 cup)
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
(about 2 cups of frosting)
Before adjustment for high altitude: 400 grams of sugar (2 cups), 1-1/2 teaspoons baking powder, 1-1/2 teaspoons baking soda, 1 cup milk
Instructions
Cake
Heat oven to 350°F. Grease and flour two 8-inch round cake pans. Set aside.
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla; With a mixer, beat on medium speed for about 2 minutes. Carefully, stir in boiling water. The batter will be very thin. Pour batter into prepared cake pans (about 565 grams each).
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes. Remove from pans to wire racks and let cool completely. Frost with chocolate frosting.
Before high altitude changes: 400 grams of sugar (2 cups), 1-1/2 teaspoons baking powder, 1-1/2 teaspoons baking soda, 1 cup milk
Frosting
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk if needed. Stir in vanilla.
Notes
9/4/22 Notes:
Results: The case collapsed in the middle slightly but it came out more dry. I requested recipe in grams from Hershey's on 9/5/22.
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