Marriage Equality USA booth for the event. It was a long and tiring day but we had loads of fun and got to share information on the fight for equal marriage and civil rights with hundreds of people. I also had a chance to spend the afternoon with some of the folks from the movie and TV series “Sordid Lives.” Del Shores and Rosemary and Newell Alexander were our guests at the MEUSA booth.
If you haven’t had a chance to see “Sordid Lives” rent it today. It’s a hilarious look at a fictional white trash family in Texas. The Alexanders and Del are some the nicest people you’d ever want to meet and Del kept us in stitches all afternoon with his stories and quips.
Of course, that left me with little time for blogging or baking this weekend as I spent the day on Sunday recovering and resting! In fact, I’d almost forgot that Sunday was National Coming Out Day. On this day each year people are encouraged to come out to family and friends and have conversations about what it means to be a LGBT American and the challenges we face because of religious and social bigotry. So, in case you were wondering: Yes, I am gay. If you’d like to read more about the challenges we face as couples, please take a look at the article on me and Michael that appeared in the Tucson Weekly last week. As luck would have it, late on National Coming Out Day I came across the perfect cupcake… a rainbow lemon drop cupcake! It’s a gorgeous treat and certainly one that I’ll be making next year for both Pride and NCOD!
Finally, yesterday afternoon, I roused myself from my lethargy and decided to do a bit of baking. I wanted something a little different so I decided to adapt an absolutely delicious Kentucky Butter Cake recipe by Annie at Half Hour Meals. Since I still had some milk chocolate chips I thought I’d try adapting it as a Chocolate Marble Cake.
The results were mixed. The cake is delicious. In fact, Michael declared it the best cake I’ve ever done. However, it did not rise as fully as I’d hoped. There could be a couple reasons for that. The chocolate might have been a bit heavy and instead of folding it into the batter I might have done better to whisk it giving it more air. I also stopped in the midst of assembling the batter to answer a phone call from my pharmacy and could well have mismeasured the soda or baking powder. However, despite all that, the more dense texture actually seemed to make the cake better!
I considered using a ganache or chocolate frosting, but in the end decided against it. I’m glad I did as it really needed nothing extra. The chocolate and vanilla flavors balance wonderfully and a frosting would have overpowered the interplay of tastes. If you want to use some sort of icing, I’d suggest simply drizzling with some caramel or a very lightly flavored vanilla glaze. Honestly, though, it isn’t necessary.
This is a wonderful cake with coffee for brunch or breakfast or for a dessert. I hope you’ll give it a try and let me know how it turns out for you.
1 cup butter
4 large eggs
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
2 cups granulated sugar
3 cups all-purpose flour
1 teaspoon baking powder
1 cup buttermilk
1/2 cup Milk Chocolate Chips
Cream butter gradually adding sugar. Blend in eggs, one at a time. Combine flour, salt, baking powder and soda. Combine buttermilk with vanilla. Add milk and flour mixtures alternately to creamed mixture, ending with dry mixture. Mix well. Separate batter placing 1/3 into separate bowl. Melt 1/2 cup milk chocolate chips in microwave or over double broiler. Allow to cool slightly and fold into 1/3 of batter. Grease a 10-inch tube or Bundt pan. Place a layer of plain batter in pan then add the chocolate batter and top with remainder of plain batter. Bake at 325° for 60 to 65 minutes. Allow to cool just slightly in pan then turn onto wire rack to cool completely.