Recipes featured on this page are well tested and reliable.
They are from high altitude bakers, and have been adjusted to work at the altitudes indicated. Please contact us if you have a recipe you want to share.

Susan G. Purdy’s
Chocolate Buttermilk Cake

© 2005 Susan G. Purdy PIE IN THE SKY
Morrow Cookbooks/HarperCollins

This old-fashioned, moist chocolate cake has a fine grain and a tender crumb. Fill the layers with your favorite preserves and top the cake with sifted powdered sugar or your favorite chocolate icing.

Letty Flatt’s
Jumbo Chocolate Chip Cookies

© 1999 Letty Flatt CHOCOLATE SNOWBALL ThreeForks Book/Falcon Publishing

As executive pastry chef at Deer Valley Resort in Park City, Utah, Letty’s kitchen can barely meet the demand for these crunchy jumbo favorites. She bakes them 4-inches across, 250 to a batch!

Susan G. Purdy's

Chocolate Buttermilk Cake

© 2005 Susan G. Purdy PIE IN THE SKY

Morrow Cookbooks/HarperCollins

This old-fashioned moist chocolate cake is from Susan G. Purdy’s latest cookbook PIE IN THE SKY. Yield: 2-layer cake, serves 8 to 10.

Ingredients
Sea Level
3,000 feet
5,000 feet
7,000 feet
10,000 feet
Oven rack position, temperature, and baking time Rack in lower third of oven; Bake at 325°F: layers for 35 to 45 minutes Rack in center; Bake at 375°F: layers for 25 to 27 minutes Rack in center; Bake at 375°F: layers for 25 to 30 minutes Rack in lower third of oven; Bake at 350°F: layers for 30 to 32 minutes Rack in lower third of oven; Bake at 350°F: layers for 32 to 35 minutes
Unsweetened chocolate, chopped 4 ounces 4 ounces 4 ounces 4 ounces 4 ounces
Sifted all-purpose flour
2 cups 2 cups plus 2 tablespoons 2 cups plus 3 tablespoons 2 cups plus 3 tablespoons Unsifted
2 cups plus 2 tablespoons
Baking soda 1 1/2 teaspoons 1 1/4 teaspoons plus 1/8 teaspoon 1 1/4 teaspoons 1 teaspoon 1/2 teaspoon
Salt 1/4 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon
Nutmeg 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon
Unsalted butter, at room temperature 1 cup
(2 sticks)
1 cup
(2 sticks)
1 cup
( 2 sticks)
1 cup
(2 sticks)
10 tablespoons
(1 1/4 sticks)
Granulated sugar 1 3/4 cups 1 1/2 cups plus 3 tablespoons 1 1/2 cups plus 3 tablespoons 1 1/2 cups plus 2 tablespoons 1 1/2 cups plus 3
tablespoons
Vanilla extract 1 teaspoon 1 teaspoon 1 teaspoon 1 teaspoon 1 1/2 teaspoons

Large eggs, at room temperature
4 4 4 4 5 plus 1 yolk
Buttermilk
1 1/3 cups 1 1/2 cups 1 1/2 cups 1 1/2 cups plus 2 tablespoons 1 1/2 cups

1. Position the rack and preheat the oven as indicated for your altitude in the chart. Coat two 9-inch shiny round metal pans with no-stick vegetable spray or solid shortening, line with parchment or wax paper, grease again, then dust with sifted cocoa; tap out excess cocoa.

2. Melt chocolate in microwave (stir often) or put in the top of a double boiler set over simmering (sea level to 4500 feet) or boiling (5000 feet and above) water and heat until you can stir it smooth. Remove chocolate from heat.

3. In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg.
In the large bowl of an electric mixer, cream together butter and sugar. Scrape down the bowl and beater, then beat in the vanilla and the eggs and scrape down bowl again. With the mixer on the lowest speed, alternately add the flour mixture and the buttermilk. Stir the melted chocolate, then scrape it into the batter and beat well.

4. Divide the batter evenly between the pans and bake as indicated for your altitude in the chart, or until cake is springy to the touch and a cake tester in the center comes out clean. Cool layers in their pans on a wire rack 10 to 15 minutes, then run a knife between the cake and the pan sides to release them. Top each layer with a cake disk and invert; remove pan, peel off parchment, and cool layers completely. Fill layers with raspberry (or other fruit) preserves and top with sifted powdered sugar


Letty Flatt’s

Jumbo Chocolate Chip Cookies

© 1999 Letty Flatt CHOCOLATE SNOWBALL

ThreeForks Book/Falcon Publishing

This home-size recipe from Letty Halloran Flatt’s recipe book CHOCOLATE SNOWBALL,
is altitude-adjusted for 3500 feet altitude and above; over 9,000 feet, you can cut 1 or 2 tablespoons of butter.
Yield: 12 jumbo (4-inch) or 24 medium cookies.


1/2 pound (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semisweet chocolate morsels

Preheat oven to 325°F. In the large bowl of an electric mixer, cream the butter with both sugars until light and fluffy. Beat in eggs and vanilla, then scrape sides and bottom of bowl. Sift together flour, baking soda, and salt, and mix them into the creamed butter. Scrape bowl. Stir in chocolate.

Line 3 large baking sheets with parchment or oil lightly with canola oil. To make jumbo cookies, scoop dough into twelve (1/3 cup) mounds, 4 to a sheet, 3 inches apart, or scoop smaller cookies by the tablespoon. Bake until cookies are flat and light golden brown, about 20 to 25 minutes, depending upon size.

 

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