Hmm! This is an interesting post, but I am wondering why no one thought to address the issue that many reviewers (myself included) had with the original recipe. Many of us had the experience of having the layers fall while they cooled even though they were baked the requisite amount of time, and a toothpick came out clean. This happened when I baked 9 inch layers. I baked the recipe again in three 8 inch layers, and had better success, though I still thought that the flavor was somewhat lacking. I have been using the Moist Yellow Cake recipe instead (with additional vanilla), and find it to be very reliable. My experience leads me to believe that there is just too much batter in the Golden Vanilla recipe for two 9 inch layers. Any thoughts?

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