This one from Jane's Sweets is what I ultimately decided on:
She makes small cakes in a mini bundt pan, which is an adorable idea if you have a mini bundt pan lying around. All I had at my disposal was my grandmother's heavy but beautiful bundt pan, which is not nonstick. With Crisco slathered on every inch and a healthy dose of cooking spray for good measure, I managed to get the cake out of the pan without a hitch. It was a gamble, though.
I served it with a large batch of homemade whipped cream. I'm surprised I haven't ranted more about my whipped cream snobbery, so here goes. My family does not ever buy pre-made whipped cream. If you are raised on the homemade stuff like I am, the canned version tastes like metal and aerosol. I am not being dramatic. Whipped cream is so simple to make, and it tastes so. much. better. than the store-bought kind. So how do you make it? I thought you'd never ask!
Combine one container of heavy whipping cream with enough powdered sugar to bring it to the sweetness you desire. For tangy, citrus desserts, I use more sugar; for chocolate or other rich, sweet desserts, I use less. Start out with less than you think you need (a quarter of a cup, perhaps) and add more as you go. Beat the mixture on high for 3 to 5 minutes until it reaches the desired consistency. I always make mine a little on the runny side; I like it better that way.
Next time I make this cake, I'll only pour over as much glaze as needed to cover the outside of the cake and save the rest to pour on top of each individual slice for some extra zing. My mouth is watering just thinking about it . . .