Vote! Remember, ‘The Naughty Senator’ Works for Us

November 6, 2012

The Naughty Senator

A while ago, I shot All Cakes Considered, a cookbook for Chronicle Books.   The author, Melissa Gray created a lovely cake recipe of marbled peppermint, chocolate and rum.  The producer for NPR’s All Things Considered must get an earful of political scandal of wrong doings in airport bathrooms, an accidental phone number of an escort service in an address book, a wrongful invasion of a country, that kind of thing.  To Gray, congresspeople remind her of the smell of mint (as in breath mints), chocolate because most senators are rich and rum, just well, means debauchery.

Please vote.  The politicians work for us and enjoy the cake!


  • 2 cups sugar
  • 1/4 cup unsweetened cocoa
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 4 large eggs
  • 3 1/2 cups sifted cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 teaspoons peppermint flavoring or extract
  • 1/2 teaspoon green food coloring
  • 2 teaspoons rum or rum extract


  1. Center a rack and preheat the oven to 350 degrees F. Prepare the pan.
  2. In a small bowl, combine 1/2 cup of the sugar and all of the cocoa.  Set aside.
  3. Withe the mixer, cream the butter at medium speed, gradually adding the remaining 1 & 1/2 cups of sugar.  Add the eggs, one at a time, beating well after each addition.
  4. In a separate bowl, dry whisk the flour, baking powder, and salt together.
  5. With the mixer on low speed, add 1 cup of the flour mixture, beat, then add 1/3 cup of the milk and beat again. Repeat until all of the flour mixture and milk are blended into batter. Beat on medium-high speed for 2 to 3 minutes.
  6. Pour half of the batter into a clean medium bowl.
  7. Ad the peppermint flavoring and a couple of drops of green food coloring to one bowl, of batter. Note: Don’t use too much food coloring, just enough to get it a pastel green. Mix well.
  8. Pour two-thirds of the now green batter into the bottom of the cake pan. Set aside the remaining green batter.
  9. Clean off your mixer beaters, dry, and return them to the mixer.
  10. Add the cocoa and sugar mixture to the yellow batter and add the rum or rum extract. Beat until smooth.
  11. Using your spatula, pour the chocolate-flavored batter over the green batter in the cake pan.
  12. Layer the remaining third of the green batter over the chocolate battery, then marble by taking a small spatula or plastic knife and cut through the middle of the batter ring to the bottom of the pan. Bring the spatula toward you and then up toward the side of the pan, rotate and repeat twice.
  13. Bake 1 hour, when the cake tests done, cool for 15 to 30 minutes then unfold onto a cake rack.


See full post here: Annabelle Breakey Photography :: Blog2012-11-06.