Shelly's Recipe

SANDERS CHOCOLATE BUMPY CAKE

Category: Cakes

1/2 cup hot black coffee or water
1/2 cup cocoa
1/2 cup oil
1 cup buttermilk
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
2 eggs
2 cup sugar
2 cup flour

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 13x9 inch baking pan and bake at 375 for 35-40 minutes.

Sanders Buttercream Icing
2 cups butter
2 cups sifted confectioners sugar
2/3 cup sweetened condensed milk
2 large egg whites
1/2 cup sifted confectioners sugar
1/2 tsp salt
1/2 tsp vanilla extract
1/2 cup confectioners sugar

Place butter in mixing bowl, add 2 cups confectioners sugar, mix at low speed to obtain smooth paste. Whip at medium speed, adding the sweetened condensed milk slowly and gradually until light and fluffy.

Using a very clean bowl and beater, whip the egg whites until stiff while adding the 1/2 cup confectioners sugar slowly. Mix this meringue slowly into the above butter mixture. Add vanilla and remaining 1/2 cup confectioners sugar. This last amount of sugar can be doubled if stiffer icing is desired. (Note: Best results are obtained when butter and sugar are at room temperature and egg whites and milk are cold out of the refrigerator.)

Pourable Fudge Frosting
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 tsp vanilla extract

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: 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.