Let Them Eat Cake

In a recent episode of BariatricTV titled Food Porn they made 35-second chocolate cake. I tried a variation of it last night and it was very good… but when it comes to cake, my favorite is yellow cake. So after consulting with my favorite cook (Alton Brown and a Good Eats! episode) I came up with the following..

This is a bit more involved than the chocolate cake, yellow cake is a butter cake so the first thing you need is butter. I don’t use a lot of butter these days, but I keep some on hand for stuff like this, and I keep unsalted around, cause it’s better for baking and such. Keep the bulk of it in the freezer and it will keep longer. So take 1 Tablespoon and let it soften to room temp, then cream it in a bowl with 1 Tablespoon of Splenda. If you’ve never baked… and well… most dudes haven’t, cream just means stir the sweetener in to the butter until it’s all mixed really  well. You’ll know it’s there when it turns from a buttery yellow to more white colored. Kinda like this…

Then add the yolk from one egg, this is going to add back in the yellow color. Once you get that stirred in good, take a minute to mix the 2 Tablespoons of baking mix and 1 Tablespoon of protein powder together in a small bowl. If you don’t have baking mix, use 2 Tablespoons of flour and 1/4 teaspoon of baking powder with the protein powder. Now add 1 Tablespoon of the milk to the butter mix and stir that in, followed by about half of the flour mix, stir till all mixed in.

Then mix in the other 1 Tablespoon of milk and the rest of the flour mix. Once you get it all smoothed out, pour in to a small bowl that you’ve given a shot of no-stick spray. Ideally you want something with straight sides. Or use a large, straight sided coffee mug.

Pop this in the microwave for about 45 seconds. If you have a smaller, 800W or less go for 50. When you first open the microwave it is going to be rather puffed up, then quickly “fall” again. That’s ok. It should also shrink down and pull away from the sides of the bowl a bit.

It’s going to look a bit … well, like a damp sponge. It should not be wet, but you will see some lingering moisture on it. Flip the whole thing over on to a plate and let it sit for a couple minutes.

You can eat it warm, or try frosting it… I just whipped together about 2 Tablespoons of SF Cool Whip with about 2 teaspoons of SF Hershey’s Chocolate Syrup and spread it on the top. I’ll work on a better chocolate frosting for next time.

While I can eat the whole thing… you should probably share it, or split it over a couple desserts. The butter and egg do up the calories (about 280) and fat (about 17g), but on the plus side, you should get about 10-12g of protein from the whole thing, depending on the protein powder you use.

Here’s the full ingredient list:

1 Tablespoon unsalted butter – softened
1 Tablespoon Splenda (or equivalent)
1 egg yolk
2 Tablespoons multi-purpose baking mix
1 Tablespoon vanilla (or un-flavored) protein mix

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