I used two 9 inch round cake pans. Cut parchment paper the same shape as pans and adhere to the bottom of cake pan with a dab of butter. Butter the sides of the pan well to keep the cake from sticking.
Beat the butter and sugar in a large mixing bowl until the consistency changes to an almost fluffy texture. This will give a different texture when you bake the cake. Then beat in the eggs.
Sift the baking powder and baking soda together with flour. Then add flour mixture ½ cup at a time. Add remainder of ingredients and continue to beat until smooth consistency.
Pour batter into both pans and try to keep portions evenly between both pans. The batter will probably end up being too thick to spread evenly on its own. You can use a spatula to spread out and drop the pans from a few inches height onto a cutting board to allow gravity to smooth out the tops.
Bake for approximately 15 minutes. Use a toothpick in the center of the cake and if no batter adheres to the toothpick, the cake is done. I sometimes take out when a tiny amount is sticking to the toothpick just to have a bit more moisture.
Remove cake pans and let them cool on racks for 5 minutes and then flip out the cakes to continue cooling.
Remember to carefully peel the parchment paper from the bottoms of cake so as not to take out big chunks of cake.
For the Glaze
Put ingredients into a small saucepan over light heat and stir.
This step requires a commitment of time as the glaze is almost the consistency of making candy, it can boil over easily and stick to the bottom of the pan quickly. It requires almost 30 to 45 minutes of constant attention and stirring.
Once the glaze has begun to thicken up in the pan, turn off heat and let it cool. (The longer you heat it for the thicker the end result will be and can even get to the point of thick caramel. So keep in mind we want this to be able to pour when cooled.)
Pour half over the cake and save the remainder to pour over individually served slices.