OLD FASHIONED YELLOW CAKE (serves 2)
Unsalted butter, room temperature for greasing the cans
1/2 cup flour, sifted + more for flouring the cans
3 TBL buttermilk
1/8 tsp baking soda
Yolk of 1 large egg
1/2 tsp vanilla
3 TBL unsalted butter, melted & cooled
1/3 cup sugar
1/4 tsp salt

Place rack in center of the oven & preheat oven to 350°. Grease insides of the cans & lightly dust them w/flour, tapping out the excess. Place the cans on a baking sheet for easier handling & set aside.
Place the buttermilk & baking soda in a small bowl & whisk until the baking soda is dissolved. Add the yolk, vanilla & melted butter & whisk to combine.
Place the flour, sugar & salt in a medium mixing bowl & whisk to blend well. Add the buttermilk mixture & whisk just until blended & smooth.
Spoon the batter into the prepared cans, dividing it evenly between them. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes.
Remove baking sheet from the oven & transfer the cans to a wire rack to cool 15 minutes. Then run a thin, sharp knife around the edge of each can, and invert them to release the cakes. Place the cakes upright on the rack & let them cool completely. (The unfrosted cakes can be stored in an airtight container in the refrigerator up to 2 days; or they can be frozen, well wrapped for up to 1 month. Let return to room temperature before frosting.
To frost the cakes, cut each in 1/2 horizontally. Spread a layer of the frosting about 1/4" thick on the cut side of the cake half, then stak the other half on top of it. Frost the top & sides of the cake. Repeat w/the remaining cake & frosting.~~

DOUBLE CHOCOLATE SOUR CREAM FROSTING (2/3 cup)
3 oz milk chocolate, finely chopped (about 1 cup)
2 oz bittersweet or semisweet chocolate, finely chopped
3 TBL sour cream, room temperature
1/2 tsp vanilla
Pinch of salt

Place both chocolates in the top of a double boiler set over simmering water & heat, stirring occasionally until they melt. (Or microwave in a medium bowl on high power until glossy, 2 to 2 1/2 minutes rotating the bowl after 1 1/2 minutes.)
Let the choclate mixture cool for 5 minutes. Then add the sour cream, vanilla & salt & whisk to blend well. Let the frosting cool to room temperature, stirring it occasionally. When it is cool, it should be thick enough to spread. If not, refrigeratoe for a few minutes to thicken. Use immediately.

Ysop, believe it or not, I am fond of frozen cake!