sketch of Bob above the  recipe.

This chocolate cake recipe is a favorite of Detroiter's. Sanders is known far and wide for their hot fudge, but if you grew up in the Detroit loved Sander's Chocolate Bumpy Cake. We have a recipe for the bumpy cake, the Sander's buttercream icing and the fudge frosting. Make your own memories!


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.


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.


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)

per serving: 545 calories; 29.4 g. fat (16.3 g. saturated fat, 48 % calories from fat); 85 mg. cholesterol; 416 mg. sodium.

Sander's Chocolate Bumpy Cake, Butter Cream Frosting and Fudge Frosting recipe is published in our July, 1999 Menu Minder.