Wednesday, February 24, 2010

Cake that doesn't fall apart

Ever since we moved here to the high desert (7000 ft) I haven't been able to make a cake that would stay together and not crumble when I tried to take it out of the pan.  Well, after perusing the internet, I found this from the Cake Mix Doctor:

1 package (18.25 ounces) plain German chocolate cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
4 large eggs

To make the buttermilk, you mix 4 t. lemon juice with enough milk to make 1 1/4 c and let it sit for 5 minutes.  Just blend all the ingredients on low for 5 min, scrape down the bowl, and then on medium for 2 minutes.  Bake at 350 until cake begins to pull away from the sides of the pan (I used 2 9-inch round pans) and top springs back.  Take out and cool for 5 minutes then run a knife around the edges and take out the cake.  It is just how I like it: moist and doesn't break when I flip the layer over with my hands.  Thanks cake mix doctor!  Now to try it with other flavors.  I assume it will work.  The only drawback with using the german chocolate is that I think the milk make the color lighter than water would.  But it's still yummo!