Sanders Chocolate Bumpy Cake Recipes

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SANDERS' CHOCOLATE BUMPY CAKE



Sanders' Chocolate Bumpy Cake image

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

1/2 cup hot black coffee or 1/2 cup water
1/2 cup cocoa
1/2 cup oil
1 cup buttermilk
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
2 cups sugar
2 cups flour
2 cups butter
2 cups sifted powdered sugar
2/3 cup sweetened condensed milk
2 large egg whites
1/2 cup sifted powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
1/2 cup buttermilk
1 cup sugar
1/3 cup dark corn syrup
1/3 cup cocoa
1 dash salt
1/2 lb butter, divided
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

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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  • 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.
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