I made my daughters wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake - not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14, 10 and 6 pans that were 3-inches deep. I had enough extra batter for a 9 layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.