When I lived in Dallas TX I made this cake with no problems. It was moist and it didn't raise out of the sheet pan. I have moved to Nashville Tennessee and now the cake is baking completely different. It bubbles up like a boxed cake and is way too full of air and it dries out really quick. I have made it over 5 times with the same awful result. The people here love it but they didn't get attached to the original texture I had in Dallas. Is it possible that the altitude is a factor and if so how do I compensate. Please help if you have any insight. Thank you!