Total Time: 1 hr 45 min
Prep Time: 20 min
Cook Time: 25 min
Rest Time: 1 hr
Servings: 12
I can remember for my birthday’s always asking my mother for bumpy cake. If she didn’t make a homemade cake, then I got my wish. She would go to the store and get a Sanders chocolate fudge bumpy cake. The chocolate ganache covering the bumps of vanilla buttercream are to die for! This recipe comes very close to Sanders, if not better because I can make it anytime I want.
Ingredients
- 1 box of Betty Crocker super moist devils food cake mix
- 3/4 cup evaporated milk
- 1 cup sugar
- 1/2 cup butter – room temperature
- 1/2 cup crisco
- 1 1/2 tsp. vanilla extract
- 2 cups chocolate discs
- 1/2 cup whipping cream
Directions
Bake the Betty Crocker super moist devils food cake as directed on the box. Set the cake aside to cool while making the butter cream and ganache.
Buttercream- Scald the evaporated milk and cool slightly to warm. Mix the butter, crisco, and sugar in a KitchenAid mixer until fluffy. Add the vanilla. Continue beating slowly while adding the scaled milk. Beat on high for an additional 15-20 minutes. You can’t beat the buttercream too much, it just makes it creamer.
Assemble the cake. For a layer cake, frost the top of the first layer with the buttercream. Add the second layer and with a pastry bag making 5 ribbons (about 1/2 inch wide and 1 inch high). Start the ribbons from the center of the cake. For cupcakes, pipe a dollop of the buttercream on each. Put the cake into a freezer until the buttercream is solid. It will take about an hour.
Ganache- Scald the whipping cream. Immediately add the chocolate discs. Let the chocolate stand for about a minutes, then gently stir until smooth. Pour over the cake or spoon over cupcakes. Store in the refrigerator.
More about Bumpy Cake
Sanders was started in the great lakes region by Fred Sanders. They have been making the bumpy cake since 1875. It’s made from a classic Devil’s food cake with buttercream bumps and fudge icing.
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