I just baked a chiffon cake in a 3" pan. It is a full 3 inches tall and does not need levelling.

If I torte it 3 or 4 times and add filling, I should hit the 4" mark right?

I baked another chiffon in a 2" pan and it turned out underbaked and I don't feel like baking another since I already have to bake three 10" layers tonight and only have one oven.

I'm not sure you're going to get quite 4 inches, but you'll probably be close.

How underbaked was the other cake? Can you slice off the bottom and use it?