Recipe follows

Many moons ago, Paul and I had a discussion that went something like this:

P: You know what kind of cake I like? It's yellow cake but it's not fruity. What's it called?

C: Yellow cake.

P: Right. But NOT the kind that tastes like lemon. What is it?

C: Yellow cake.

P: Right but what is it called?

C: y-e-l-l-o-w c-a-k-e

P: OK. It's a yellow cake and it's really good with chocolate frosting but it's not fruity.

C: Yes, yellow cake with chocolate frosting.

This continued on for a bit until I finally convinced Paul that I wasn't simply repeating him but the cake was indeed called yellow cake. Paul has been requesting yellow cake with chocolate frosting for some time so I made him a homemade version yesterday as a belated birthday cake. I've made cakes from scratch before but this was the first time I'd made this recipe from the March/April Cook's Illustrated.

The real fun was the chocolate frosting from the same issue (recipe below). Again, it wasn't difficult to make but I managed to have it all over the counter, everything on the counter, me.

But, behold. Yellow cake with chocolate frosting for Paul:

It was very good although I'll need to tweak the cake recipe a bit for our high altitude. Paul was working at the office with a couple of coworkers yesterday afternoon so I took the cake up to work for him to share (and leave most half of it for people to eat tomorrow).

And the very appreciative recipient:

This was very good but we'll not discuss how bad it is for you.

Foolproof Chocolate Frosting

20 Tbsp. (2 1/2 sticks) unsalted butter, softened
1 cup (4 ounces) confectioners' sugar
3/4 cup Dutch-processed cocoa
pinch table salt
3/4 cup light corn syrup
1 tsp. vanilla extract
8 ounces chocolate (milk, semisweet, or bittersweet), melted and cooled slightly

In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or up to 3 hours in advance. For longer storage, refrigerate, covered and let stand for 1 hour before using.

Day 8: Birthday

Today is my 33rd birthday.

I was going to try to recap the last 32 birthdays but I can only remember a half-dozen of them as really standing out (numbers 14, 16, 20, 21, 27, and 30 for a variety of different reasons). Most of my birthday parties while growing up were cake-and-ice cream affairs with school friends and family. Maybe a slumber party or two in upper elementary. Dinner with my family as I got older. Very low-key which is mostly how I like it. You know, when I'm not drawing attention to myself by wearing a big birthday tiara or flashing button that reads "Birthday Girl!" (neither of which actually made an appearance this year).

My student aides were plotting a suprise when they learned my birthday was today. They, along with three yearbook students, were trying to convince the asst. principal to let them sing "Happy Birthday" to me as an all-call over the school intercom when I walked into the office while they were in the midst of their pleading and ruined their surprise. The yearbook cover proof had just arrived and I heard the girls in the office so I took it in to show them (all my aides are on the yearbook staff as well). They shooed me back to the library and the asst. principal let them sing over the library intercom. It wasn't what they were wanting to do but it was very thoughtful and very appreciated.

None of the girls could understand my choice of birtday gifts, though. I think it really shows how old I am getting. Because we're getting the new living room furnture (our anniversary gift, actually) and doing some remodel work on house (new kitchen countertops and backsplash), and because I couldn't think of something any time Paul has asked in the past week, I'm just counting the new undermount sink as present enough. Woohoo! No more crumb-catcher sink!

Paul and I are going dinner tonight at The Melting Pot where we will overeat all the fondue goodness. Maybe do something else over the weekend--this is usually the one time a year I can get Paul to Santa Fe or Taos. Just low-key and probably not all that memorable but a good day nonetheless. And that's about all I really want for my birthday.