the pan completely, bottom and sides.
stir the flour and lightly spoon it into the measuring cup. level off the top gently with a knife.
measure half the batter into each prepared pan and level top. batter should only be about halfway up the sides of the pan.
let cool in pans for ten minutes, run a knife around edge to loosen the cake, and then turn out on counter to finish cooling.
when the cake is cool, if you have time, freeze it for easier frosting.
slice off the rounded part on the tops of the layers to even them out.
place the first layer, cut side down, on the cake plate.
put about 3/4 cup 