Tyler Capps: Boing Boing Wake Up Cake recipe!


Tyler Capps is a chef from the Internet. His 2AM Chili recipe blew up on Reddit back in 2011. Then his comical recipe comic for The Bananarama did too. So Tyler launched Cooking Comically where he posts illustrated HOWTOs for Hobo Pies, Trustfall Chicken, Happy Little Hash Browns, and dozens of other noms. Tyler has just published an excellent new cookbook too, titled, what else, "Cooking Comically: Recipes So Easy You'll Actually Make Them." When we asked Tyler to create a recipe for Boing Boing, our only request was that he base it on one key ingredient, caffeine. That was enough stimulation for Tyler to come up with a magical formula for… Wake Up Cake! Here's the recipe:

For more on Tyler Capps, check out this video:

This post was brought to you by American Express®. Tyler is just one Member of the American Express PassionProject. See all of the inspiring stories here.

Notable Replies

  1. I am SO freaking totally going to make this!

  2. Suggestions:

    • Use a food processor if you have one instead of a mixer - no lumps.

    • Toss the cream cheese packets in your pre-heating oven for a few minutes. (Take them outta the boxes first, but leave in the foil). Much easier to
      get smooth batter when the cream cheese is very soft.

    • Sift together the flour and sugar, then beat together w/ the cream cheese.

    • Use a Pyrex cup to melt the chocolate chips for the topping; add enough heavy cream to the chips before microwaving to almost cover. This is a quickie ganache.

  3. stano says:

    Why do you give the amount of flour in cups (spoons!) and other weird units? One cup of flour contains very different weight of flour depending on how much it is packed into the cup. I know, I tried to make "Lahey bread" recipe and couldn't make the dough right - the weight of the flour varies too much depending on how you fill the cup. I actually tried to measure it. I even watched the video to see how they filled the cup. Didn't help.

    I would expect that the proffessionals would use more sensible units ... sigh. At the very least, please, pretty please, use pounds or ounces or whatevers that can be reliably converted to grams.

  4. That's how we do cookin'-measures in a land that loves FREEDOM and JESUS!

    Taint' only one flour that counts, WHITE FLOUR!

    You take your milleters and kilospans and give 'em to hitler, who invented them to cause communism!!!

    But seriously. Except for big solid things, like chunks of meat and mass quantities of vegetables (before processing), cooking measures in the U.S. are by volume.

    The tricky bit are the spoons, and spoons-to-cup measures. Teaspoon, tablespoon, etcetera.

    I have a refrigerator magnet, a promo gift from a Chinese restaurant, that provides conversions. Wonderful tool.

  5. I rely on the package markings for measuring tablespoons of butter.

    For margarine, I have a nice slick metal scoop-shaped tablespoon. Easy to level, and can be cleaned out with a finger.

    American recipes assume a standard 8 oz. cup. I could certainly see confusion and disasterous results stemming from using recipes from overseas which have different assumptions.

    FWIW, my Pyrex measuring cup has a milliliter scale on one side, and I have a digital scale I could press into service for kitchen use.

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