Monday, February 18, 2008

Fat Cyclist Cake

I had to share a recipe I found on Fat Cyclist. Why do I visit fat cyclist? Certainly not for the cycling. However, I can sympathize with the "pleasingly plump" side of his life and he is funny, so I visit him. I'm hoping that if I read his blog enough I will someday be inspired to get on a bike and get some real exercise. Or at least walk upright up the stairs to go to bed at night, rather than crawling. . .

This recipe made me both curious and a little hysterical with laughter. So, here it is. I will need to try it out before it gets a permanent place on the recipe blog. Don't worry though. It's my job to try out all manner of recipes so that you, my fans, can be protected from the grosser tastes in life.

Shameless excerpt from Fat Cyclist:

It is a Chocolate-Chip-Oatmeal cake. It is not a fluffy, airy cake that collapses away to oxygen and a whiff of chocolate when you put it in your mouth. No. It is a substantial cake, something you could make a meal of. The oatmeal keeps it dense and moist, and the chocolate keeps it chocolatey.

Do not put frosting on this cake. Frosting is what most cakes need to hide the fact that they are dry, over-airy, and flavorless.

I promise you, if you make this cake, you eat will three pieces before nightfall. You will gain three pounds before dawn. And you will look for reasons to make this cake again soon. You will make this cake whenever you are asked to bring a dessert over to a picnic, and you will be invited to an increasing number of picnics when people learn that you will bring this cake.

Your enemies will approach you to resolve your differences, just so they can have some of this cake.

I will, by coincidence, be making this cake later this afternoon for my wife, for it is her birthday. I will also give her an iPod, onto which I will copy our entire library of music — importing this library into iTunes has been a tedious labor, and ordinarily my wife would appreciate the work that has gone into it. But when she sees that I have made this cake, I expect she will toss the iPod — now forgotten — into a box and will throw her arms around me, grateful that I have gone to the effort of making her The Best Cake in the World.

I only hope that I have not undersold this cake.

Recipe for the Best Cake in the World

Ingredients

  • 1 3/4 cup boiling water — do not put your fingers in this water, for it is hot!
  • 1 cup oatmeal — regular oatmeal, not instant, you cretin.
  • 1 c. brown sugar — how come it tastes so good?
  • 1 c. white sugar — I have no clever comment to add to this ingredient, unless you consider this comment clever.
  • 1 stick butter — No, don’t use margarine. Use butter. Margarine is gross.
  • 1 tsp baking soda — I tried brushing my teeth with baking soda. Once.
  • 1/2 tsp salt — Or go crazy and put in a whole teaspoonful.
  • 1 3/4 cup flour — Warning: flour may contain wheat products.
  • 2 eggs — From a chicken; ostrich eggs are too big, and taste nasty.
  • 1 pkg milk chocolate chips, or semi-sweet if you think you are too good for regular milk chocolate chips.

Instructions
Pour the boiling water over the oatmeal and stir. It’s best if the aforementioned pouring of boiling water over said oatmeal occurs in a bowl. Stir and let set for 10 minutes. Put the butter in about 5 minutes into this ten minutes, so it can melt.

Meanwhile…

Stir together in a different bowl:

  • Flour
  • Baking soda
  • Salt

Once the 10 minutes has elapsed…

Stir the brown sugar and white sugar into the oatmeal mixture.

Beat the eggs in a separate bowl, then stir the eggs into the oatmeal mixture.

Mix the flour mixture into the oatmeal mixture. You should now have one mixture. If you have more than one mixture, you need to reevaluate some life choices you made in your childhood.

Stir half the chocolate chips into this mixture. Do not snitch more than 5% of the chocolate chips as you do this.

Grease and flour (or, in my house, just spray with Pam) a 9 x 13 pan. Note that this is an update. Originally I said that "you should use a 9 x 9 pan. Or an 8 x 10 pan. Or a 40 x 2 pan. Something that comes out to about 80 square inches." I was guessing. I was wrong. I regret the error. I have other regrets as well, but another time, another time.

Pour the cake batter in, then sprinkle the other half of the bag of chocolate chips on top.

Bake at 350 degrees for 30-40 minutes, or until the center of the cake is not a gooey mess. Let cool at least a little bit or the molten chocolate will burn the living daylights out of the roof of your mouth.

Serve warm, or at room temperature if you must. With vanilla ice cream if at all possible.

Eat.

Rejoice.

6 comments:

Christina said...

There is no need for you to make this cake. I can assure you it is everything he says it is.

We love this cake. Maybe I should make one today. Then perhaps my spouse will throw his arms around me.

frizzlefry said...

That's crazy! I thought I was intimately familiar with every type of cake out there- a connoisseur of sorts- but this is the first I have heard of this one.

Now I need to make it even more!

Jen said...

I am absolutely making this cake.

katzbox said...

I'm making this cake this afternoon...in fact, I think I'll make two...the other one using cinnamon chips...because personally, I don't think anything can be "too" sweet...

If I wasn't a moral, upright, menopausal woman, I would have this man's children...

Naomi said...

I think that I just might make this for YW tonight.
However, I really don't need to gain 3 pounds by morning. . .

frizzlefry said...

naomi- your houses, 8 pm. see you then!