What about cutting the recipe in half and making half a cake? Bake it in two pans, cut each layer in half, and pile the 4 semi-rounds as a 4-layer half-cake. Filling and berry amounts would go in half, but frosting is probably the full recipe unless you don't frost the long cut side. One of the reasons that I don't make cakes very often is that hubby and I have trouble eating that much. A half a cake isn't so daunting. Also, the cutting in half horizontally terrifies me, and this is how to get 4 thin layers (3 layers of filling!) with only two pans.

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