Bumpy Cake Recipes

MY BIG FAT BUMPY LIFE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 12-cup bundt pan with nonstick cooking spray and set aside. Measure out 1/3 cup of the sweetened condensed milk for using in the cake. Reserve the rest for the icing.
• Combine flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside. In the bowl of an electric mixer, combine the shortening, sugar, brown sugar, eggs, 1/3 cup sweetened condensed milk, and vanilla; beat at medium speed until creamy and fluffy. Add buttermilk and cocoa powder and beat until blended. Add flour mixture and beat on low to blend. Then increase the speed to medium and beat for 5 minutes. Stir in hot water with a spoon until just blended. Pour batter into prepared bundt pan and bake for 35 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan and then remove to a serving plate, fluted side up. Cool cake for 20 minutes.
• Combine icing ingredients in the bowl of an electric mixer and beat at a medium speed until smooth. Stir the ingredients for the drizzle together until combined and set aside. Frost the warm cake with the icing and allow the hole in the middle to fill if you like. Sprinkle the marshmallows and pecans evenly over the icing. Combine the cocoa and vegetable oil. Decorate the cake with the chocolate drizzle. Serve warm or at room temperature.

BUMPY CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Whisk the cocoa powder and instant espresso in a large bowl. Pour in the vegetable oil, water, milk and vanilla extract and whisk until smooth. Add the baking soda, baking powder, salt and eggs and whisk until smooth. Whisk in the granulated sugar until well combined. Fold in the flour until smooth. Pour the batter into the prepared baking dish. Bake until a toothpick inserted into the center of the cake comes out with just a few crumbs, 33 to 35 minutes. Transfer to a wire rack to cool completely in the dish, about 1 hour. Freeze until hardened, about 1 hour.
• For the buttercream: Meanwhile, fit a piping bag with a 1/2-inch round tip. Combine the sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth and thick but pliable. Adjust the consistency if needed by mixing in the milk. Transfer the buttercream to the piping bag. If the buttercream has become too soft and warm, refrigerate until chilled, about 10 minutes.
• With a short side of the cake dish facing you, pipe 7 rows of buttercream crosswise on the cake 1 to 1 1/2 inches apart. Return the cake to the freezer until the buttercream is very cold, about 30 minutes.
• For the fudge frosting: Whisk the confectioners' sugar, buttermilk and vanilla in a medium saucepan over medium heat. Add the cocoa powder, corn syrup and salt and bring to a boil, whisking constantly. Fit the saucepan with a candy thermometer, reduce the heat to medium low and cook until the mixture reaches 240 degrees F. Remove the saucepan from the heat and add the butter a few pieces at a time, whisking constantly, until the frosting is smooth. Let cool slightly, about 10 minutes.
• Pour half of the fudge frosting over the buttercream rows, tilting the dish slightly so that the entire surface is covered and the fudge drips down the sides of the cake. Return the dish to the freezer until the fudge hardens, about 10 minutes. Repeat frosting with the remaining fudge and refrigerate the cake for 20 minutes to let the fudge harden before serving. Be sure to use a sharp knife to cut the cake; the fudge is sticky, especially around the edges of the cake. The cake can be stored, covered, in the refrigerator for up to 1 week.

SANDERS' CHOCOLATE BUMPY CAKE

Steps:

• 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.

HO HO BUMPY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.
• Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 45 minutes.
• Combine sugar, shortening, evaporated milk, butter, vanilla extract, and salt in a bowl. Beat with a hand mixer until light and fluffy, 10 to 15 minutes. Pipe cream frosting in lines over the cooled cake.
• Place chocolate frosting in a microwave-safe bowl. Warm in the microwave for 1 minute, checking after 30 seconds. Drizzle melted frosting over the cream with a spoon. Refrigerate until set, about 1 hour.