I think “bumpy cake” is one of the five greatest food inventions of mankind. The issue is that not everyone lives in Michigan and has access to this slice of heaven. I tried to change that by doing a take on this delicious dessert on the blog in 2020. I got some feedback on that, mostly that there were too many steps and takes too long to make. To be fair, some of those same people think that making a sandwich has too many steps and takes to long to make. I used a cake mix ; that reduced both steps and time. I hope you like it.

Cake:
1 box Duncan Hines Devils food cake (follow package directions)
1 egg
1 cup water
1/2 cup oil
1 teaspoon chocolate vodka
1/2 cup mini chocolate chips
Filling:
1 stick butter
1 7-ounce jar marshmallow fluff
1 teaspoon vanilla
1/2 teaspoon salt
2 cups powdered sugar
Topping:
1/3 cup dark Karo syrup
1/3 cup dark cocoa powder
16 tablespoons butter cut in squares
4 ounces buttermilk
1/4 teaspoon salt
8 ounces sugar
2 1/2 cups powdered sugar

Mix cake according to package directions. Add the vodka and chips.

Pour into a 9×13 cake pan.

Bake for 26-30 minutes.

Refrigerate cake after cooling.

In bowl add butter, marshmallow fluff, and salt; whip to combine.

Add vanilla and milk.

Add powdered sugar 1/2 cup at a time and beat until fluffy.

Remove cake from refrigerator and pipe two thick lines on the cake. Place in the freezer for 1 hour.

In a two quart sauce pan add sugar, Karo syrup, 8 ounce butter, salt, buttermilk, and cocoa powder. Stir to combine

Bring to a boil and cook at a slow boil. Stir constantly until a candy thermometer hits 240 degrees.

Add vanilla and remaining butter one pat at a time and stir.

Add powdered sugar 1/2 cup at a time and whisk. Continue to whisk for 3 minutes.

Pour fudge sauce over marshmallow to cover using a waterfall pattern. Pour over remaining cake covering the whole cake.

Place in freeze for 1 hour until fudge is set.

I just saved you three hours, you’re welcome.