PJH, I'd love to share my yellow cake recipe with altitude tweaks. (blush!) Here it is: Moist Yellow Cake (at 4500 ft) 3 1/4 c cake flour 1Tb (-1/8tsp) baking powder 1/2 tsp salt 1 c butter, room temp 1 3/4 c sugar 5 large eggs, room temp 2 tsp vanilla 1 1/4 c buttermilk Sift 1st 3 ingredients. Set aside. Beat butter 4min on MedHigh until butter is light and creamy. Add sugar 1/4 c at a time, beating 1min after each addition. Scrape bowl occasionally. Add eggs one at a time and mix. Add vanilla to buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape bowl and mix again for 15sec. Spoon batter into buttered&parchment lined (or baking spray) 2 8x2-inch pans or 1 9x13-inch pan. The batter is very thick. Smooth top with knife or spatula. Drop pans onto counter from few inches to burst any large air bubbles or drag a knife edge-on through batter. Bake 350F on baking stone until cake is light brown and comes away from the sides and a toothpick in center comes out clean, ~35min. Notes: This makes 2 great TALL layers. It is similar to a 1-2-3-4 cake with adjustments for baking at 4500ft (although it has 5 eggs, not 4). The original recipe calls for 3c cake flour, full Tbs b.powder, full 2c sugar. Bake on a stone or not, whatever you prefer. If not, you will probably bake longer. The voice of experience says don't open the oven door until your cakes are pretty well-baked, though, or they are apt to fall. Cheers! Thank you so much for sharing this recipe with us. We are always looking for more high altitude resources for our customers and this is so helpful. ~Amy Thanks - I'll bet the buttermilk makes it wonderfully tender... PJH

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