Sanders' Chocolate Bumpy Cake Recipe

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Sanders' Chocolate Bumpy Cake
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Ingredients
26
Count
Nutrition
2042
Calories
Total time
80
Minutes
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Ingredients:

  • 1/2 cup hot black coffee or 1/2 cup water
  • 1/2 cup cocoa
  • 1/2 cup oil
  • 1 cup buttermilk
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 2 cups butter
  • 2 cups sifted powdered sugar
  • 2 large egg whites
  • 1/2 cup sifted powdered sugar
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1 cup sugar
  • 1/3 cup cocoa
  • 1 dash salt
  • 2 1/2 cups powdered sugar

Directions:

  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2041.56 Kcal (8548 kJ)
Calories from fat 1080.37 Kcal
% Daily Value*
Total Fat 120.04g 185%
Cholesterol 190.11mg 63%
Sodium 2363.51mg 98%
Potassium 2603.21mg 55%
Total Carbs 228.07g 76%
Sugars 148.8g 595%
Dietary Fiber 4.1g 16%
Protein 19.85g 40%
Vitamin C 0.6mg 1%
Vitamin A 0.7mg 23%
Iron 2.3mg 13%
Calcium 307.4mg 31%
Amount Per 100 g
Calories 436.19 Kcal (1826 kJ)
Calories from fat 230.83 Kcal
% Daily Value*
Total Fat 25.65g 185%
Cholesterol 40.62mg 63%
Sodium 504.98mg 98%
Potassium 556.2mg 55%
Total Carbs 48.73g 76%
Sugars 31.79g 595%
Dietary Fiber 0.88g 16%
Protein 4.24g 40%
Vitamin C 0.1mg 1%
Vitamin A 0.1mg 23%
Iron 0.5mg 13%
Calcium 65.7mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 50
    Points
  • 57
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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