Does anyone have a recipe for something like Sanders Bumpy Cake (a local MI fave): This link may help:
http://shopsandersmorley.com/cakes/BumpyCake.html
A friend has requested one. Google turns up several recipes but a few have commented that they're not quite right.
Anyone made one? Scratch or doctored mix - either will work.
Thanks!
Kate
In England they make a Lumpy Bumpy cake and I have make it for the restaurant. I make a toffee lumpy bumpy cake. It is basically a chocolate cake with an english toffe mousse on top ( set pretty hard with gelatin) then ganache is poured over the top.
You can use your favorite recipes, but be sure to add some toffe or nuts, or even chopped snickers bars to the mousse to give you the lumpies.
Oh yeah! That was the cake that won one of their bake offs....it was a family living on a pecan farm, I think... looks scrumpy 
Since I am in Tx, I have never got to try this, but this was posted on a cooking list I am on, sorry I can't tell you which one. I am just working on my old computer and found this in one of my files.
Enjoy and I hope this is it.
Kit
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
secs. Add oil; beat for 30 secs; add buttermilk; beat for 30 secs; add
baking soda; beat for 30 secs; add salt; beat for 30 secs; add vanilla;
beat for 30 secs; add eggs; beat for 30 secs; add sugar; beat for 30
seconds. Add flour; beat for 5 mins. Batter will be very bubbly. Pour
batter into greased (9x13 inch) pan and bake at 375F for 35-40 mins.
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 mins. 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
mins. 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)
what a great thread this is!!! Thanks for sharing! 
Quote by @%username% on %date%
%body%
