Sanders Chocolate Bumpy Cake
From henrie 16 years agoIngredients
- cake shopping list
- 1/2 cup hot black coffee or hot water shopping list
- 1/2 cup cocoa shopping list
- 1/2 cup oil shopping list
- 1 cup buttermilk shopping list
- 1 1/2 teaspoons baking soda shopping list
- 1/2 teaspoon salt shopping list
- 2 teaspoons vanilla extract shopping list
- 2 eggs shopping list
- 2 cups granulated sugar shopping list
- 2 cups flour shopping list
- buttercream icing shopping list
- 2 cups butter shopping list
- 2 cups sifted powdered sugar shopping list
- 2/3 cup sweetened condensed milk shopping list
- 2 large egg whites shopping list
- 1/2 cup sifted powdered sugar shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1/2 cup powdered sugar shopping list
- Pourable Fudge frosting shopping list
- 1/2 cup buttermilk shopping list
- 1 cup granulated sugar shopping list
- 1/3 cup dark corn syrup shopping list
- 1/3 cup cocoa shopping list
- 1 dash salt shopping list
- 1/2 pound butter, divided shopping list
- 2 1/2 cups powdered sugar shopping list
- 1 teaspoon vanilla extract shopping list
How to make it
- 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.
- 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. "
The Rating
Reviewed by 3 people-
love this one thanks high5
momo_55grandma in Mountianview loved it -
Awesome stuff! got my 5
shirleyoma in Cove loved it
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