Wendy's Favorite Recipes from www. EagleKnights.com

Bumpy Cake

This is a kind of hard to describe.  Its a very popular cake in the Midwest area where a local bakery makes it. What they do is make a chocolate cake and then they put long streams of butter cream on the top (the bumps) then they cover this with Chocolate frosting.  They should look like speed bumps.  Oh its heaven.  I make this using a chocolate fudge cake mix,  Then made the two frostings here.  If you are really pressed for time take a premixed can of chocolate frosting and heat it up to make in pour able.  This is the recipe exactly as it appeared in the paper.  I found that this makes to much butter cream for me so I cut the recipe in half. 

Sanders' Chocolate Bumpy Cake

    1/2 cup hot black coffee or hot water
    1/2 cup cocoa
    1/2 cup oil
    1 cup buttermilk
    1 1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 teaspoons vanilla extract
    2 eggs
    2 cups sugar
    2 cups flour
    In a 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 9-by-13-inch pan and bake at 375 degrees for 35-40 minutes.
    To assemble the cake: Prepare cake as directed. When cake has cooled, place the cake in freezer for at least 30 minutes. Prepare buttercream icing (recipes follows), 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 (recipe follows) to the top of cake, covering buttercream rolls completely. Return to freezer for several minutes or more to set frosting. Yields 24 servings.
    Per serving: 175 calories; 11.5 g fat (2 g saturated fat; 59 percent calories from fat); 11 mg cholesterol; 238 mg sodium; 18.2 g carbohydrates.
   
   

        1        2      cups butter
        1        2      cups sifted powdered sugar
        1/3     2/3    cup sweetened condensed milk
        1        2      large egg whites
        1/4     1/2    cup sifted powdered sugar
        1/4    1/2     teaspoon salt
        1/4    1/2     teaspoon vanilla extract
        1/4    1/2     cup powdered sugar
    Place butter in mixing bowl, add 2 cups powdered sugar; mix at low speed to obtain smooth paste. Whip at medium speed, adding the milk slowly and gradually until light and fluffy.
    Using a clean bowl and beater, whip the egg whites until stiff while adding the 1/2 cup powdered sugar slowly. Mix this meringue slowly into the above buttered mixture. Add vanilla, salt and remaining 1/2 cup powdered sugar. This last amount of sugar can be doubled if stiffer icing is desired.
   

Pourable Fudge Frosting

    1/2 cup buttermilk
    1 cup sugar
    1/3 cup dark corn syrup
    1/3 cup cocoa
    Dash salt
    1/2 pound butter, divided
    2 1/2 cups powdered sugar
    1 teaspoon vanilla extract
    Over medium-high heat, combine buttermilk, sugar, corn syrup, cocoa, salt and half of 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."

Recipe from the Detroit News