Sanders Chocolate Bumpy Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This is so good, a bit time consuming but well worth the effort. Enjoy Ingredients:
cake |
1/2 cup hot black coffee or hot 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 granulated sugar |
2 cups flour |
buttercream icing |
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 |
pourable fudge frosting |
1/2 cup buttermilk |
1 cup granulated sugar |
1/3 cup dark corn syrup |
1/3 cup cocoa |
1 dash salt |
1/2 pound butter, divided |
2 1/2 cups powdered sugar |
1 teaspoon vanilla extract |
Directions:
1. CAKE
2. 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
3. 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. Add flour; beat for 5 minutes. Batter will be very bubbly. Pour batter into greased 9 x
4. 13-inch pan and bake at 375 degrees F for 35-40 minutes.
5. To assemble the cake: Prepare cake as directed. When cake has
6. cooled, place the cake in freezer for at least 30 minutes. Prepare
7. buttercream icing (recipes follows), then shape into 1-inch rolls,
8. placing on frozen cake, 1 inch apart across the top of the cake.
9. Return to the freezer for at least an additional 15 minutes. Apply
10. cooled fudge frosting (recipe follows) to the top of cake, covering
11. buttercream rolls completely. Return to freezer for several minutes
12. or more to set frosting.
13. BUTTERCREAM ICING
14. Place butter in mixing bowl, add 2 cups powdered sugar; mix at low
15. 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
16. powdered sugar slowly. Mix this meringue slowly into the above
17. buttered mixture. Add vanilla extract, salt and remaining 1/2 cup
18. powdered sugar. This last amount of sugar can be doubled if stiffer
19. icing is desired.
20. POURABLE FUDGE FROSTING
21. 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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