Sunday is the most important day of the year, Miss Betsy, my second cousin, turns 62. She has been reminding everyone she talks to about this auspicious occasion for the past couple of months, lest anyone forget. This is in hopes of lots of Surprise Birthday Cakes for Betsy. I asked her what her preference is, and she said chocolate cake and cackled with anticipatory pleasure. Every time she talks to me since then, she brings up the chocolate cake.

So I'm baking a chocolate cake tomorrow with chocolate frosting, and if it's the right consistency I'll pipe some of it decoratively so it's special. We went to our high-crime Wal-Mart yesterday and bought some birthday cake candles. I didn't invest in other decorations although there are glitters and gels and spray-ons. We've come a long way from colored frosting in a can.

Here's a recipe from The Joy of Cooking. It's lower in fat than most cakes and uses ingredients I have on hand:

Quick Chocolate Oil Cake

Preheat oven to 375 degrees. Have all the ingredients at room temperature.
Sift into a mixing bowl:
2 1/4 cup flour
1/3 cup cocoa
3 1/2 teaspoons baking powder
1 teaspoon salt
Mix and add:
2/3 cup oil
3/4 cup water
1/2 cup skimmed milk

Beat the two mixtures together until you have a smooth batter.

Beat until foamy:
4 egg whites
Add:
1/4 teaspoon cream of tartar
Continue to beat until the whites are stiff but not dry. Continue to beat, adding gradually:
1 3/4 cups sugar
until a meringue-like texture results. Fold the egg white mixture into the other ingredients. Bake in greased pans for 25 to 30 minutes.
4 egg whites
1/4 teaspoon cream of tartar
1 1/2 cups sugar

I need to find a nice frosting for it, and I'm trying to find one that doesn't call for heavy cream or white corn syrup, because I'd have to go out to buy them. Have you gathered by now that I don't like to go to the store?

Buttercream Chocolate Frosting (Dark Flavor)

Makes 2 cups.
3/4 cup cocoa
2 2/3 cups powdered sugar
6 tablespoons butter
4 - 5 tablespoons milk or water
1 teaspoon vanilla

Combine the cocoa with the powdered sugar. Cream the butter with 1/2 cup of this in small bowl. Add the rest of the cocoa mixture alternately with the milk, beating to spreading consistency. Blend in the vanilla. For a lighter chocolate flavor you can use as 1/4 to 1/2 cup cocoa.

I'm going to go make this frosting right now in case I don't like it so tomorrow I'll have time to go buy some ingredients for a different recipe.