When you think of the great inventions of Detroit, you think automobiles and the pot hole.  I think bumpy cake.  We do not have this treat in Washington DC, so I only get it when I’m in the home town.  I used to love those things around Easter.

Invented by Fred Sanders (of Sanders hot fudge fame). Why is this man not on Mount Rushmore with those two amazing creations? I was challenged to do my version of this classic  desert and sometimes breakfast food.  I worked with my daughter Mary on this one, so here comes a cake as bumpy as the roads and as sweet as a trip to Mackinac.

1/2 cup dark cocoa powder

1/2 cup espresso coffee (regular will work)

3/4 cup white sugar

1/2 cup vegetable oil

1 cup buttermilk

1 1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

2 cups flour

2 teaspoon vanilla

In a bowl mix flour, salt, cocoa powder and baking soda

In second bowl mix beaten eggs, buttermilk, vegetable oil

Add coffee and vanilla

Add flour mixture in thirds and mix

Grease 9 x 13 pan

Pour batter in pan

Bake for 30 – 35 minutes

Cool cake for 25 minutes

Place cake in freezer for 2 hours

Filling:

1 stick room temperature butter

1 7 oz jar marshmallow cream

2 cups powdered sugar

2 teaspoons vanilla

3 tablespoons whipping cream

Whip butter until fluffy

Add marshmallow cream

Whip in powdered sugar

Add vanilla

Add cream

Whip until smooth about 3 minutes

Fudge topping:

1/2 cup buttermilk at room temperature

2 1/2 cups powdered sugar

2 teaspoons vanilla

1 pinch salt

1 cup sugar

1/3 cup dark cocoa powder

1/3 cup dark Karo syrup

2 sticks butter cut into 16 pieces

In a 2 quart sauce pan add 1 stick butter, buttermilk, sugar, cocoa , and Karo syrup

Bring mixture to a boil

Use a candy thermometer; when the mixture reaches 235

Add remaining butter in 4 parts and whisk until smooth

Add powdered sugar and vanilla

Mix until smooth

In waterfall pattern coat the filling then coat the rest of cake

Freeze for 1 hour until set

Move into the refrigerator for one hour

Serve