Restaurant Recipes
Sanders Chocolate Bumpy Cake
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 all-purpose 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
Instructions
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. Add flour; beat for 5 minutes.
- Batter will be very bubbly. Pour batter into greased 9 x 13 inch pan and bake at 375 degrees F for 35-40 minutes.
Assembly
- 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.
- Return to freezer for several minutes or more to set frosting.
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. Add vanilla extract, salt and remaining 1/2 cup powdered sugar. This last amount of sugar can be doubled if stiffer icing is desired.
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."
Attribution
Posted by Jaci at Recipe Goldmine 10/2/2001 5:20 pm.
Source: Posted on TSR by Liz L 5/3/00