It The pic above is my mom's chocolate cake that I always want for my birthday. (Or any other time for that matter.) I like it best layered like this because you can have your choice of frosting or jam sandwiched throughout. You can even sprinkle some shredded coconut between the layers. Sooo good!
2 cups flour
Cool on wire rack for 5 minutes before running a knife around the edges of the pans and removing the cakes to cool. Note: When I grease and flour cake pans, I like to cut a piece of parchment paper to fit the bottom of the pan and then I pour the batter right over top. This allows the cakes to be removed perfectly after baking.