The moistest most delicious cake you'll ever find. It's also the easiest, which is the best part!
I used square muffin pans for my cakes in the pictures above.
For sheet pan-type cake use a 11" x15" pan.
For round cakes use two 9" cake pans.
For individual cakes use two (12 cup) muffin pans.
For sheet cake - Allow cake to cool for 10 minutes, then pour warm frosting over cake in pan and spread with an off-set knife to distribute evenly. If you can stand to wait :), allow to cool before cutting into squares and serving.
For round cakes - Allow cakes to cool for 10 minutes, then invert onto cooling rack and allow to cool for another 30 minutes. Set cooling rack with cakes on top of a large piece of foil. Pour about one quarter of the frosting out onto each cake and spread with an off set knife to spread frosting across top and over edges of cake. Add a bit more frosting if needed to completely cover top and sides of cake. Excess frosting will drip through wire rack onto foil (Try to do this when your husband, children or best friend isn't around!) Allow frosted cake to sit for 10 minutes, then decoratively drizzle more frosting back and forth across top of cake. Repeat as desired until frosting is used up or desired thickness of frosting is achieved. If necessary, scrape excess frosting off of foil into bowl. If frosting gets too thick to drizzle at any point, return to microwave for 20-30 seconds, then whisk well until smooth.
For individual cakes, allow cakes to cool for 10 minutes then invert onto cooling racks placed on top of large sheets of foil; proceed to frost as directed above - using about 1½-2 tablespoons of frosting per cupcake and drizzling second layer as directed.