Sanders' Chocolate Bumpy Cake

READY IN: 1hr 20mins
Recipe by Steve P.

This is a very sweet rich and decadent dessert. It looks very fancy when done but is pretty easy for a novice cook to put together. The recipe says it serves 24 but I think that would be stretching it a bit as the slices would be rather thin to get that many. Especially if you have a sweet tooth ;-)

Top Review by moms alternate endi

I worked in a Sander's Restaurant in Ann Arbor, Mi growing up. The trick to this frosting is to beat it for at least 10 min and to add the extra xxx sugar to make it stiffer for the logs and get it cold. Put it in your pastry bag first and set in the fridge till it gets stiff. Yes piping them on is the best way. Leave out the vanilla if its too sweet for you. This is not the frosting that was put on the regular cakes, it was the butter, crisco, milk, vanilla one. Some people add a beaten egg white. Also, warm the milk and the sugar in the micro about 30 sec. Just lukewarm; enough to melt the sugar and beat it in to the butter/crisco mixture. Don't overheat the milk or it won't come together and it will not work in a HOT kitchen or hot day. Cocoa goes in to the warm mixture. Do not boil the buttermilk with the sugar mixture;add it with the rest.

Ingredients Nutrition


  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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