This is a BIG recipe, Kathleen. The recipe is sized for three 8" pans, that should be at least 2" and preferably 3" deep (if your pans aren't that deep, the dough should be divided into 4 equal portions and baked in two batches of two 8" pans; put the batter that's waiting in the refrigerator while it waits), and the layers would be split. If you used three 9" pans, no splitting of layers, just a statuesque 3-layer cake. Susan

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