High-Altitude Layer Cake

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup milk
• 2/3 cup cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the flour, baking powder, baking soda and salt in a medium bowl and set aside.
3. In a separate bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Add the sour cream and mix until just combined.
7. Alternately add the flour mixture and the milk to the creamed mixture, beginning and ending with the flour mixture.
8. Divide the batter into two equal portions.
9. To one portion add the cocoa powder, cinnamon and nutmeg and mix until just combined.
10. Grease and flour two 9-inch round cake pans.
11. Evenly divide the two batters between the two pans.
12. Bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
13. Allow to cool in the pan for 10 minutes before turning out onto a cooling rack.
14. Once cool, frost the cake with your favorite frosting.

Interesting Facts

• High-altitude baking requires adjustments to recipes due to the lower air pressure at higher altitudes.
• Cakes baked at high-altitudes tend to rise more quickly and may require less baking time.
• High-altitude baking also requires more liquid and less sugar to help the cake retain moisture.