Ho Ho Bumpy Cake

Bumpy rumble strips of vanilla buttercream peek out between dark chocolate frosting and devil's food cake in this recipe inspired by Michigan's famous Sanders cake.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 458 Calories

Ingredients

• 2 teaspoons vanilla extract
• 3 eggs
• 1 pinch salt
• 1 cup water
• 1 (5 ounce) can evaporated milk
• 1 dash all-purpose flour
• 1 (16 ounce) can dark chocolate frosting
• 0.5 cup butter
• 0.75 cup white sugar
• 0.33333334326744 cup vegetable oil
• 0.66666668653488 cup shortening
• 1 (15.25 ounce) package devil's food cake mix (such as Duncan Hines®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.