I made this cake last night. I've always had trouble finding a truly moist yellow cake recipe. This one's very good. It was nice and moist yesterday, but I just tasted a day-old slice, and while it's still not dry per se, I know it will be tomorrow.
When I put the batter into the 8" pans, I was also worried that it might overflow the pans, but it didn't. I checked on it after 25 minutes and it was sagging over the sides, but voila! 12 minutes later, those sides had risen, not fallen, and each layer was WAY higher than any yellow cake layers I've ever cooked. I loved it!