For a double layer cake:
Split the cake batter between two 8-inch round cake pans prepared with parchment paper and non-stick spray. Bake for only 20 minutes or until it feels firm to the touch and a toothpick comes out clean. Cool in pans on racks for 10 minutes then turn out onto cooling racks and remove parchment paper. If you want deeper layers, double the batter recipe and cook in 9-inch pans for 35-40 minutes at 350°. Double the topping recipe. Makes 12 slices.
The picture above is a double recipe of cake split between four 8-inch pans and three recipes of topping.