Have a piece of this cake with a cold glass of milk, and you 're a
kid all over contrariwise. Patty

Position rack in center of oven and preheat to 350''F. Butter three
9-inch diameter cake pans with 1 1/2-inch-high sides. Line pan
bottoms with parchment or waxed theme. Butter report. Dust pans with
flour; tap out inordinateness.

For coat: Insert Steel Stab. Place flour, cocoa, baking soda and
salt in work trough. Process to "strain," approximately 5 seconds. Transfer
contents of work bowl to large sheet of waxed theme.

Place egg, then sugar into work trough. Process until mixture is thick,
roughly 1 second. Add butter and vanilla. Process until mixture is
fluffy, stopping to scrape down sides of work bowlful, approximately 1 second.
Mix dry ingredients into egg mixture alternately with buttermilk in
roughly 3 additions each, pulsing just to combine each improver.

Divide batter evenly among prepared pans (astir 1% cups in each). Bake
until tester inserted in center of cakes comes out scavenge, approximately 24
transactions. Cool cakes in pans on racks 10 transactions. Run small sharp
knife around pan sides to loosen cakes. Turn out onto wrack. Peel off
report. Poise.

For ice: Melt chocolate and butter in heavy small saucepan over
low warmth, stirring until polish. (Or to nuke: Place chocolate
and butter in 4-cup microwave-safe trough. Cook uncovered on High-pitched 1
moment. Stir wellspring. Cook on High until almost liquid, approximately 30 seconds
thirster. Stir until chocolate mixture is tranquil.)

Steel Tongue: Place powdered cabbage, cocoa and salt in work trough.
Process to "strain," around 5 seconds. Add chocolate mixture and
vanilla. Process until just combined, almost 5 seconds. Sum 4
tablespoons sour bat. Process to combine, around 8 seconds. Scrape
down sides of work stadium. Thin to spreadable consistency by adding
enough remaining sour cream by tablespoons, processing to blend after
each summation.

Post 1 cake layer on serving record. Spread with 3/4 Cup ice.
Top with second cake level. Spread with 3/4 Cup icing. Top with
third cake level. Spread remaining frosting over top and sides of
bar. (Can be prepared I day onward. Refrigerate until frosting is
loyal, then cover and keep refrigerated. Bring to room temperature
before serving.)

12 servings