You can bake this in a single 9*3 inch cake pan and cut it into two for a layer cake. Baking time will be around 50-60 minutes.
For the chocolate cake, I used hershey's chocolate cake recipe.
After adding the butter, it can look curdled, but keep beating and within sometime the frosting starts looking light.
This frosting can take quite time if using a hand beater. But if using stand mixer, after every step, you can walk away and keep an eye in between.
If you are worried about eggs not getting cooked well, use meringue powder.
1 teaspoon meringue powder = 1 egg white
The frosting can be stored in an airtight container in the the refrigerator for 2-3 days or unto a month in the freezer. Before using, let the frosting come to room temperature and beat slowly.