Tastes just like a Sanders bumpy cake!

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
1 hr 45 mins
total:
2 hrs 20 mins
Servings:
16
Yield:
1 15x10-inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cream:

Directions

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

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  • 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.

Editor's Note:

The directions for making the cake are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts

458 calories; protein 4.1g 8% DV; carbohydrates 47.3g 15% DV; fat 29g 45% DV; cholesterol 53.8mg 18% DV; sodium 322.3mg 13% DV. Full Nutrition