Sanders' Chocolate Bumpy Cake

"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 ;-)"
photo by vankerk photo by vankerk
photo by vankerk
photo by Peggy G. photo by Peggy G.
photo by Peggy G. photo by Peggy G.
Ready In:
1hr 20mins
1 9x13 inch cake




  • For Cake: In 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; 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 (9x13 inch) pan and bake at 375ºF for 35-40 minutes.
  • For SANDERS' 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 milk slowly and gradually, until light and fluffy.
  • Using a very clean bowl and beater, whip egg whites until stiff while adding the 1/2 cup powdered sugar slowly.
  • Mix this meringue slowly into the above mixture.
  • Add vanilla and remaining 1/2 cup powdered sugar.
  • This last amount of sugar can be doubled if stiffer icing is desired.
  • For POURABLE FUDGE FROSTING: Over medium-high heat, combine buttermilk, sugar, corn syrup, salt and half the butter.
  • Bring mixture to a boil.
  • When mixture reaches the soft-ball stage, remove from heat.
  • Add remaining butter, powdered sugar and vanilla.
  • This will have a"pouring consistency".
  • TO ASSEMBLE CAKE: prepare cake as directed.
  • When cake is cooled, place cake in freezer for at least 30 minutes.
  • Prepare buttercream icing, 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 to top of cake, covering buttercream rolls completely.
  • Return to freezer for several minutes or more to set frosting.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. 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.
  2. fredkozlowski
    I also worked for Sander's while I was a Teen. My Family grew up having Sander's for every imaginable Special Occasion...and then some!!!! Believe me...the Fudge Frosting from the Bumpy cake was Not Pourable. It should be of a delectable fudge consistency! OH an the Wonderful white rolls inside...My God where pure light, airy and creamy!! The ice cream Toppings? rich and thick and you could taste the real butter in them !!!! <br/><br/><br/><br/>How many of you remember the Old fashion bread?? SO GOOD!!! It had a texture that left you craving for more ! Same for the would NEVER taste the wax or artificial ingredients that are in the current products !!???!!!!<br/><br/>I sure wish someone from the Sander Family would step forward and bring it ALL BACK :-(
  3. Jody W.
    I made this cake and I really took my time with it. I made the cake one day and put it in the freezer then finished it the following day. I really didn't have that many problems with it, but I would like to say that I followed carefully the tips left by moms alternate endings! Thank you! It would have been helpful to have a picture to see what this was supposed to look like, so I will post my pic here for others. Another thing I discovered is that you will want to leave the cake IN the pan to put your fudge frosting on! I Took mine out of the pan and had fudge running everywhere! :)
  4. elizabeth
    Taste was good, but appearance left something to be desired. Didn't have much luck with the fudge frosting. Like other reviewers mine firmed too soon, and also melted the buttercream, even though I had left it to firm in the freezer for almost an hour. The Sanders' is my Mom's favorite, I wish I would have been able to more accurately reproduce it for her birthday! Probably mostly due to my lack of candy making skills though.
  5. domcclry
    After baking and freezing the cake part the day before, my husband and I finished making this cake today. I can't imagine where someone says this only takes 20 minutes prep time. 1. Be sure to use a big mixer...we did it with a hand mixer, which made the job harder. 2. The buttercream recipe made a lot more than we needed. Even with huge "bumps" on the cake, I ended up freezing a container of the buttercream. I did add an extra 1/2 cup powdered sugar at the end and had no trouble forming the bumps, not by rolling them, but by placing hunks of the frosting in a line cross-wise on the cake, about an inch apart and then shaping it into five bumps. 3. We had the most trouble with the fudge frosting..not having a candy thermometer. What we thought was the "soft ball" stage, apparently was a little past it and the fudge frosting was grainy and not pourable. We took it off the stove, added some regular milk and beat it gently until it became pouring consistency. (don't beat too much or it will become fluffy. This worked just fine and set up great. It was a lot of work, but definitely worth it. It is very, very I cut the cake into 5 sections, each with a bump and froze 4 sections. We are now enjoying the first section with thin slices and getting a Sanders "fix".



Find More Recipes