I baked this cake over the weekend. I live at 5280, so did the recommended adjustments for altitude. I chose to bake in the 9" X 13" pan. I had my ingredients on the counter several hours so all were certainly room temp. The batter flowed like velvet into the pan. It was amazing! I did end up reducing the temp another 10-15 degrees after 30 minutes as it was browning nicely but not done in the middle. I baked it another 15 minutes. I then made the chocolate ganache - perfect icing! For the 9" X 13", in the future, I will reduce the volume by 1/3. I saved the excess for a topping for ice cream or a dip for strawberries, etc. It was a crowd pleaser! Nice crumb for a somewhat dense texture. All in all, a do-over!

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