Post by Granny Smith on Mar 24, 2011 19:45:40 GMT -5
SANDERS' CHOCOLATE BUMPY CAKE
1/2 c. hot black coffee or water
1/2 c. cocoa
1/2 c. oil
1 c. buttermilk
1 1/2 t. baking soda
1/2 t. salt
2 t. vanilla extract
2 eggs
2 c. sugar
2 c. flour
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 and 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 375° for 35-40 minutes.
SANDERS' BUTTERCREAM ICING:
2 c. butter
2 c. sifted powdered sugar
2/3 c. sweetened condensed milk
2 large egg whites
1/2 c. sifted powdered sugar
1/2 t. salt
1/2 t. vanilla extract
1/2 c. powdered sugar
Place butter in mixing bowl, add 2 c. 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 c. powdered sugar slowly. Mix this meringue slowly into the above mixture. Add vanilla and remaining 1/2 c. powdered sugar. This last amount of sugar can be doubled if stiffer icing is desired.
POURABLE FUDGE FROSTING:
1/2 c. buttermilk
1 c. sugar
1/3 c. dark corn syrup
1/3 c. cocoa
dash salt
1/2 lb. (2 sticks) butter, divided
2 1/2 c. powdered sugar
1 t. vanilla extract
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.
Yields 24 servings
1/2 c. hot black coffee or water
1/2 c. cocoa
1/2 c. oil
1 c. buttermilk
1 1/2 t. baking soda
1/2 t. salt
2 t. vanilla extract
2 eggs
2 c. sugar
2 c. flour
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 and 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 375° for 35-40 minutes.
SANDERS' BUTTERCREAM ICING:
2 c. butter
2 c. sifted powdered sugar
2/3 c. sweetened condensed milk
2 large egg whites
1/2 c. sifted powdered sugar
1/2 t. salt
1/2 t. vanilla extract
1/2 c. powdered sugar
Place butter in mixing bowl, add 2 c. 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 c. powdered sugar slowly. Mix this meringue slowly into the above mixture. Add vanilla and remaining 1/2 c. powdered sugar. This last amount of sugar can be doubled if stiffer icing is desired.
POURABLE FUDGE FROSTING:
1/2 c. buttermilk
1 c. sugar
1/3 c. dark corn syrup
1/3 c. cocoa
dash salt
1/2 lb. (2 sticks) butter, divided
2 1/2 c. powdered sugar
1 t. vanilla extract
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.
Yields 24 servings