Sanders' Chocolate Bumpy Cake


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1hr 20mins
1 9x13 inch cake

Ingredients Nutrition


  1. For Cake: In large bowl, combine coffee and cocoa; beat on medium speed for 30 seconds.
  2. 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.
  3. Add flour; beat for 5 minutes.
  4. Batter will be very bubbly.
  5. Pour batter into greased (9x13 inch) pan and bake at 375ºF for 35-40 minutes.
  6. For SANDERS' BUTTERCREAM ICING: Place butter in mixing bowl, add 2 cups powdered sugar; mix at low speed to obtain smooth paste.
  7. Whip at medium speed, adding milk slowly and gradually, until light and fluffy.
  8. Using a very clean bowl and beater, whip egg whites until stiff while adding the 1/2 cup powdered sugar slowly.
  9. Mix this meringue slowly into the above mixture.
  10. Add vanilla and remaining 1/2 cup powdered sugar.
  11. This last amount of sugar can be doubled if stiffer icing is desired.
  12. For POURABLE FUDGE FROSTING: Over medium-high heat, combine buttermilk, sugar, corn syrup, salt and half the butter.
  13. Bring mixture to a boil.
  14. When mixture reaches the soft-ball stage, remove from heat.
  15. Add remaining butter, powdered sugar and vanilla.
  16. This will have a"pouring consistency".
  17. TO ASSEMBLE CAKE: prepare cake as directed.
  18. When cake is cooled, place cake in freezer for at least 30 minutes.
  19. Prepare buttercream icing, then shape into (1 inch) rolls, placing on frozen cake, 1 inch apart across the top of the cake.
  20. Return to the freezer for at least an additional 15 minutes.
  21. Apply cooled fudge frosting to top of cake, covering buttercream rolls completely.
  22. Return to freezer for several minutes or more to set frosting.

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