the vanilla extract and turn into the prepared pans. Bake in a 350 oven for 25 minutes, until the layers are golden adn pull away from the edges of the pans. Let cool about 10 minutes before turning out onto a rack. To ice, place a cooled layer on a serving plate. Cover with about one fifth of the Chocolate Icing. Place the second layer on top and spread it with another one fifth of the icing. Top with the third layer and use the remaining icing to cover the top and sides. if the icing does not spread evenly or smoothly, dip the blade of the icing knife in warm water as you ice the cake. SOURCE Biscuits, Spoonbread, and Sweet Potato Pie (pg. 304) ----