Sanders' Chocolate Bumpy Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

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 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2 eggs
• 2 cups sugar
• 2 cups flour
• 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
• 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 teaspoon vanilla extract

Recipe

• 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.