I've made this cake for years and love it. It is even better on the 2nd day. Since moving to Durango Colorado I've done nothing but fail when trying to make it for the past few years. I FINALLY succeeded with making the cake at high elevation here are the tips that work best for others who live in the mountains!
I cut the sugar in half so only 1 cup and added more flour 2 Cups. I bake in stones so I naturally drop the temperature in the oven to 325 and bake for the same amount of time. Other wise you tend to get a boiling caramelized mess, tastes great but it is the most temperamental thing I've made in my home above 8000'. I'm glad to share my final success after 3 attempts.
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I've made this cake for years and love it. It is even better on the 2nd day. Since moving to...