Sanders Chocolate Bumpy Cake Recipes
SANDERS' CHOCOLATE BUMPY CAKE
This is a very sweet rich and decadent dessert. It looks very fancy when done but is pretty easy for a novice cook to put together. The recipe says it serves 24 but I think that would be stretching it a bit as the slices would be rather thin to get that many. Especially if you have a sweet tooth ;-)
Provided by Steve P.
Categories Dessert
Time 1h20m
Yield 1 9x13 inch cake, 24 serving(s)
Number Of Ingredients 26
Steps:
- For Cake: In large bowl, combine coffee and cocoa; beat on medium speed for 30 seconds.
- Add oil; beat for 30 seconds; add buttermilk; beat for 30 seconds; add baking soda; beat for 30 seconds; add salt; beat for 30 seconds; add vanilla; beat for 30 seconds; add eggs; beat for 30 seconds; add sugar; beat for 30 seconds.
- Add flour; beat for 5 minutes.
- Batter will be very bubbly.
- Pour batter into greased (9x13 inch) pan and bake at 375ºF for 35-40 minutes.
- For SANDERS' BUTTERCREAM ICING: Place butter in mixing bowl, add 2 cups powdered sugar; mix at low speed to obtain smooth paste.
- Whip at medium speed, adding milk slowly and gradually, until light and fluffy.
- Using a very clean bowl and beater, whip egg whites until stiff while adding the 1/2 cup powdered sugar slowly.
- Mix this meringue slowly into the above mixture.
- Add vanilla and remaining 1/2 cup powdered sugar.
- This last amount of sugar can be doubled if stiffer icing is desired.
- For POURABLE FUDGE FROSTING: Over medium-high heat, combine buttermilk, sugar, corn syrup, salt and half the butter.
- Bring mixture to a boil.
- When mixture reaches the soft-ball stage, remove from heat.
- Add remaining butter, powdered sugar and vanilla.
- This will have a"pouring consistency".
- TO ASSEMBLE CAKE: prepare cake as directed.
- When cake is cooled, place cake in freezer for at least 30 minutes.
- Prepare buttercream icing, then shape into (1 inch) rolls, placing on frozen cake, 1 inch apart across the top of the cake.
- Return to the freezer for at least an additional 15 minutes.
- Apply cooled fudge frosting to top of cake, covering buttercream rolls completely.
- Return to freezer for several minutes or more to set frosting.
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- Preheat oven to 350 degrees Fahrenheit. Grease a 9x13” baking pan with cooking spray. Line with parchment paper if you’d like.
- In a stand mixer using the whisk attachment, cream the butter, shortening and vanilla for 2-3 minutes until it is almost white in appearance.
- In a medium saucepan over medium low heat, combine the buttermilk, sugar, corn syrup, cocoa powder, salt and half of the butter. Bring the mixture to a boil and heat to the soft-ball stage (234-240 degrees Fahrenheit).
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- Cake: In a large bowl, combine coffee and cocoa; beat on medium speed for 30 seconds. Add oil; beat for 30 seconds; add buttermilk; beat for 30 seconds; add baking soda; beat for 30 seconds; add salt; beat for 30 seconds; add vanilla extract; beat for 30 seconds; add eggs; beat for 30 seconds; add sugar; beat for 30 seconds.
- Batter will be very bubbly. Pour batter into greased 9 x 13-inch pan and bake at 375 degrees F for 35-40 minutes.
- To assemble the cake: Prepare cake as directed. When cake has cooled, place the cake in freezer for at least 30 minutes.
- Prepare buttercream icing, then shape into 1-inch rolls, placing on frozen cake, 1 inch apart across the top of the cake.
- Return to the freezer for at least an additional 15 minutes. Apply cooled fudge frosting (recipe follows) to the top of cake, covering buttercream rolls completely.
- Buttercream Icing: Place butter in mixing bowl, add 2 cups powdered sugar; mix at low speed to obtain smooth paste. Whip at medium speed, adding the milk slowly and gradually until light and fluffy.
- Using a clean bowl and beater, whip the egg whites until stiff while adding the 1/2 cup powdered sugar slowly. Mix this meringue slowly into the above buttered mixture.
- Pourable Fudge Frosting: Over medium-high heat, combine buttermilk, sugar, corn syrup, cocoa, salt and half of the butter. Bring mixture to a boil.
- When mixture reaches the soft-ball stage, remove from heat. Add remaining butter, powdered sugar and vanilla extract. This will have a "pouring consistency."
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