you don't cook the eggs), batter will be thin.
pour batter evenly into pans. bake 30-35 minutes (if you do 2 layers; i did 8 and cooked each layer for about 14 minutes) or until toothpick comes out clean. cool 10 minutes, remove from pans to wire rack and finish cooling.
*note: make sure to grease and flour your prepared pans well. this cake is moist (almost brownie like) and will stick if you don't properly prepare your pans.
also, if you are doing 8 layers, just pour enough batter to evenly coat the bottom of 2 round pans and put the rest of the batter aside while the 2 pans cook. repeat 