The recipe calls for baking the cake layers in 8"x2" rounds. I only had 9" rounds, so I went with that, and my layers came out a bit flat for obvious reasons. I wanted a tall, dramatic cake, so I went ahead and doubled the recipe, making a total of 4 layers and twice the frosting. Since my layers came out fairly thin (about 1") and flat, I decided not to slice them in half. The frosting is meringue based and pretty simple to make.
Here's grandma with her cake:
She was thrilled, and I'm happy to say that the cake tasted as good as it looked. The meringue frosting kept it from being too heavy and rich. Everyone finished their piece after a huge thanksgiving meal, and a few people commented that it was the best cake they'd ever had.
We also had a pumpkin pie and some chocolate frosted pumpkin bars, but I didn't get a chance to get pictures of those.