Cool cake to room temperature in pan on wire rack, about 2 hours. For 9-inch rounds Cool 10 minutes; remove from pans to wire racks. *I reduced the amount of baking powder and sugar for high altitude baking. Original recipe calls for 1 ¼ teaspoons baking powder and 1 ½ cups sugar. **How to Measure Flour Note: Substitute ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.