*Update: 9-20-17: I've updated the recipe to using a 9" springform pan. You can still use an 8", but my baking times are based on a 9". Always check the cake at the shortest period of time and then add time as necessary until it passes the tooth pick test.
*The original recipe called for an hour and 15 minutes of baking time which was far too long for this cake. I used a 9" spring form pan and mine took about 55 minutes, but watch yours carefully. You can also make this in a regular 9" pan.
*Store cake covered at room temperature. It will stay moist and delicious for a few days.
Cake adapted from Cooking Light Magazine, October 1997