Try it again. You may like it

  I just returned from my annual road trip to Montana to visit my mother. And something very exciting happened during my stay at her home! Are you ready for it.... I baked a cake!! Yes, you read the words correctly. I said a cake.
  Now I realize that I have been away from this blog for a long time, over two years in fact. And what happened during that time? Well, a whole lot and very little has happened. But one thing has not changed...I am still a pie gal at heart. When faced with the inevitable choice - pie or cake - I will almost always choose pie. Notice I said ALMOST.
  Well, here's what happened... When I travel to Montana, I take a collection of recipes (most of them from Cook's Illustrated) that I have not had the chance to try yet.  I enjoy having some free time away from the list of to dos in my own home to experiment. And this year was no different. I happily toted five issues of Cook's and the current issue of Sweet Paul across the country. Add to this, the fact that my mother had a new stove delivered (a convection oven with an induction range) after just a few days of my stay. Let's just say, I could have stayed inside in that kitchen all day, every day, joyously cooking and baking.
  So we planned several items for meals. And somewhere in there my mother mentions her difficulty with making cakes in the higher altitude. This lead to much discussion and research on the subject. She also mentioned that she would like to make a German Chocolate Cake. This cake was a favorite of hers as a child. My grandmother made it regularly for birthdays. What I remember is not liking it. But as I have gotten older my tastes have changed. And I quickly came to see this cake as a challenge. Not only would we take the convection oven for a spin and overcome the altitude issue but I will like this cake dammit!!
  Next, I did some mad searching for the perfect recipe. The recipe I chose to follow was from Brown Eyed Baker The Recipe. She adapted her recipe from David Lebovitz. I felt like it was going to be the right choice...and it was. I mean Brown Eyed Baker and David Lebovitz, how could I go wrong.
  There was a lot of rigmarole altering ingredient amounts slightly and changing bake time and temperature for higher altitude convection baking. What I did seemed to work beautifully. If you need a resource for such things, I would suggest taking a look at King Arthur Flour's website.
  Anyway, the end result was AMAZING! That being said, this is not a cake for the faint of heart. Slice the pieces a little smaller than you would normally and have a tall glass of milk on standby.  You are going to need it!!

German Chocolate Goodness in every bite!