Al: Well, here's a mag wheel cake from Jim in Ypsilanti.
Tim: Jim, good job with the mag wheel. I like it already.
Al: It's a butter cream filling with a chiffon base.
Tim: Why didn't you guys just send me a chiffon dress? What happened to devil's-food cake? It's easy to make. And that's what we're gonna show you how to do today. You got a bowl. Very simple. You put in the cake mix. Pronto, just like that. A little cholesterol. Eggs. You got your butter. And a soupçon of oil for your fats. A little bit more for easy exit. There you go. You mix it up. You put it in one of those little cake pans. You put a little of that shortening in there. You put it in the oven. Ba-da-boom, ba-da-bing! 350. Next thing you know...
Al: You have a cake that is shaped like a brick.
Tim: And that baby is dead level. Looks good enough to eat, Al. As a matter of fact, I think I'm gonna enjoy a little slice of this bad boy right now.
Al: Well, Tim, actually, before you do that, I want to show you my surprise cake.
Tim: Well, Al, I want to sit down...
Al: It took...
Tim: and take a look at these gifts I've got here. Look at that cake.
Al: Well, actually, I have a surprise cake for... [Tim sits down in a chair that's made of chocolate mousse] Surprise!