Sanders Bumpy Cake Copycat Recipe

Chocolate Fudge Bumpy Cake {Copy Cat Recipe}

WebDec 11, 2016 · Instructions. Prepare the Cake. Preheat the oven to 350 degrees F. Grease two 9-inch square cake pans, and then dust well with …

1. Preheat the oven to 350 degrees F. Grease two 9-inch square cake pans, and then dust well with cocoa powder or [Chocolate Baking Lube|http://comfortablydomestic.com/2015/02/12/chocolate-baking-lube/ ].
2. Cream the butter, 1 cup of the powdered sugar, salt, and vanilla together in a bowl, until smooth. Slowly drizzle in the sweetened condensed milk; continue beating mixture until light and fluffy. In separate bowl, use clean beaters to whip the eggs whites to stiff peaks, while at the same time gradually incorporating ¼ cup of the powdered sugar to the meringue. Fold the meringue into the creamed mixture. Blend in the remaining ½ cup of powdered sugar, stirring until the filling is smooth. Using a pastry bag with a large round tip or large zip top bag with a corner clipped away, generously pipe the icing in long ropes—spaced 1 inch apart--across the top of the frozen cakes. Return the filling topped cakes to the freezer for 30 minutes.
3. Combine the buttermilk, sugar, corn syrup, and half of the butter in a medium saucepan set over medium heat. Bring the mixture to a boil, stirring constantly. Continue to stir the mixture as it boils, until the sugar is completely melted without any visible sugar crystals; about 3 to 4 minutes.
4. Once the pourable fudge has cooled to room temperature, remove the cakes from the freezer. Set a cooling rack over a large sheet of parchment paper. Place the cakes side-by-side onto the cooling rack. Pour the fudge evenly over the top of each cake to cover the cream filling. Let the cakes stand for 3 minutes to allow time for the fudge to drip down the cake and onto the parchment. Freeze the completed cakes for an additional 15 minutes, or until the fudge is set.

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