Cake for August 21 (sat-fat free birthday, that is)

Mix 1 c. roasted almond oil with 2 c. sugar.
Sift together 3 1/2 c. cake flour, 1/2 t. salt, and 2 t. baking powder.
Mix 1 c. milk with 2 t. vanilla.
Mix the flour mixture into the oil/sugar mixture, alternating in thirds with the milk mixture.
Whip 8 egg whites.  Add them to the above mixture.
Cook at 375 in 2 8-inch pans for 30 minutes, checking near the end.

Icing:
Microwave 20 squares of Sharffenberger petite baking squares (or figure 4 squares to an ounce) along with 1 T. roasted almond oil, whisking about every 30 sec for a total of 2 1/2 min. until you can whisk it smooth.
Mix 1/2 c. sugar with 1 T cornstarch and whisk it into the chocolate mixture.
Whisk in 1 c. milk.
Microwave for a total of 3 minutes, whisking it every minute, then every 30 sec near the end.  It will be close to boiling on the last 2 or 3 whisks.
Let it cool and add 1T. vanilla, whisking every few minutes as it cools down.