Fluted Chocolate-Red Velvet Cakes

1 recipe Chocolate-Red Velvet Cake Batter
1 recipe Vanilla Glaze
Garnishes: fresh mint sprigs, raspberry candies

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.

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