Spoon Chocolate-Red Velvet Cake Batter evenly into 3 greased and floured 8-inch brioche pans.
Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Spoon Vanilla Glaze evenly over top of cakes. Garnish, if desired.