Put all ingredients in your mixer, and beat with a paddle until smooth.
Spread into your pan with a pastry brush or silicone basting brush. I like to add a parchment collar, but that is optional.
Be sure to release the pan from your cake after about 10 minutes of cooling. If you do allow it to stay on the cake for too long, it can solidify with the cake and chunks can come off.
Notes
Store in an airtight container at room temperature for up to 2 months. Nothing in the recipe is highly perishable. As we know, oil can go rancid, so beware of your product's dates.