Sanders Bumpy Cake

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    • #336991

      I just saw on the Budget101 facebook page that someone was requesting this recipe and I had it in my recipe card file, so I’m sharing it!

      Sanders Bumpy 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


      1. In a large bowl, combine coffee and cocoa; beat on medium speed for 30 seconds.
      2. Add oil; beat for 30 seconds
      3. add buttermilk; beat for 30 seconds
      4. add baking soda; beat for 30 seconds
      5. add salt; beat for 30 seconds
      6. add vanilla extract; beat for 30 seconds
      7. add eggs; beat for 30 seconds
      8. add sugar; beat for 30 seconds
      9. Add flour; beat for 5 minutes.

      This sounds like a lot, but it is necessary to get the right consistency/texture in the cake.

      The resulting 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.

      Prepare buttercream icing (recipes follows), 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.”

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