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1
Place a rack in the center of the oven and preheat the oven to 325 degrees F.
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2
Grease the insides of two 14 - 15 ounce cans (which have been throughly washed and paper removed) and lightly dust them with flour, tapping out the excess.
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3
Place cans on a baking sheet for easier handling, and set aside.
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4
Combine the buttermilk, egg yolk, vanilla, and food coloring in a small bowl, and whisk to mix.
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5
Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
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6
Sift the flour, cocoa powder, baking soda, and salt into a medium-sized mixing bowl, and then whisk to blend well.
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7
Add the sugar and whisk to combine.
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8
Add the buttermilk mixture and whisk just until the dry ingredients and moistened.
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9
Spoon the batter into the prepared cans, dividing it evenly between them.
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10
Place the cakes in the oven and bake until a toothpick inserted into the center of one comes out clean, 25 to 30 minutes.
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11
Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes.
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12
Then run a thin sharp knife around the edge of each can and invert them to release the cakes.
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13
Set the cakes upright on the rack and let them cool completely.
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14
To frost the cakes, cut each in half horizontally.
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15
Spread a layer of the frosting about 1/4 inch thick on the cut side of one cake half, then stack the other half on top of it.
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16
Frost the top and sides.
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17
Repeat with the remaining cake and frosting.
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18
(The cakes can be stored in an airtight container in the refrigerator for up to 2 days.
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19
Let them come to room temperature before serving.
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20
).
