Motor City Road (bumpy) Cake

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.
Here are are some of the changes: I swapped out coffee for espresso, marshmallow buttercream for the buttercream, and dark cocoa for the Dutch process cocoa.  Oh and I upped the vanilla.
Hope you like it.
Preheat oven to 350
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
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
Remove cake from freezer
Pipe two equal lines on cake lengthwise
Return cake to freezer
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
Remove cake from freezer
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

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