Thanks for all of the great responses! I have always done the 4/3 layers (for appearance and I think every bite should have filling and frosting!). Slight sugar addict here.... 
Leahs, I think my newest toy is going to be the Agbay! I keep reading your posts about it, and it sounds great!
]The more people I see that use 4 layers and 3 of filling .. the more anxious I am about getting that agbay leveler.. Torting the cakes would be so much easier.
Those of you that do the 4 layers, do you all have the agbay leveler???
nope, i use a $3 wilton leveler, or a knife, after chilling the cakes overnight to firm up. i also bake in 2" high pans filled 2/3 full with batter so they bake up all the way...so there is enough cake to cut through to make a decent sized layer.
the agbay sounds like a great time saver, but i dont bake often enough to justify the cost of this dreamy toy right now.
I, too, do the 4 layers/3 fillings, and I do mine with the Wilton levelers. I have both sizes of them. I just like how it looks and tastes. There have been cakes that I have had that haven't been torted and it just seems like I'm getting cheated out of the flavor! 
4 layers of cake, 3 of filling with serrated knife.
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