Description
Tastes just like a Sanders bumpy cake!
Ingredients
- 1 dash all-purpose flour
- 1 (15.25 ounce) package devil’s food cake mix (such as Duncan Hines®)
- 1 cup water
- 3 eggs
- ⅓ cup vegetable oil
- ¾ cup white sugar
- ⅔ cup shortening
- 1 (5 ounce) can evaporated milk
- ½ cup butter
- 2 teaspoons vanilla extract
- 1 pinch salt
- 1 (16 ounce) can dark chocolate frosting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15×10-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.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 2 hrs 20 mins
Servings: 16