On Friday morning, we decided that we would make a special dinner for ourselves.  Martin and Sophie planned most of the menu - we had grilled fish and vegetables, a tomato-cucumber salad, and dessert.  When I asked them what they wanted, they described their desired dessert as CAKE NOT CUPCAKES.  A little bummed, since cupcakes have become somewhat comfortable for me, I wasn't sure what to make.  Then, I came across a recipe for Yogurt-Marmalade Cake.  And boy, did it look good.

Photo from The Pioneer Woman Cooks

It was really easy to make and the dairy ingredients had simple non-dairy counterparts.  Instead of the yogurt that was called for in the recipe, I used two small containers of vanilla-flavored soy yogurt.  I wasn't sure how my chocolate-loving family would respond to the sometimes sharp flavors of marmalade, but I didn't have time to ask.  I was too busy shoveling the cake in my mouth.  When I did finally look up to take a breath, their plates were clean and everyone was smiling.  And that's the whole point of cake, isn't it?