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In recipes adapted for the home kitchen it can be made by piping the buttercream frosting in thick half-inch diameter strips, about one inch apart. It is placed in the freezer for around two minutes to set the butter cream. The warm fudge frosting is poured over the cake to cover the bumps of
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butter, sugar and oil, then eggs and egg whites are added. The dry ingredients—cake flour, cocoa powder, espresso powder, baking powder and salt—are prepared in a separate bowl and are then gradually added to the creamed mixture, alternating with buttermilk.
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Sanders
Confectionery makes the original trademarked Bumpy Cake, but other companies have attempted to use this trademarked name many times during the cake's 100-year-plus history.
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The cake is typically baked in an 8-inch-square pan lined with parchment. The first step in preparing the batter is to
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Bumpy™ Cake (Chocolate Cake with
Vanilla Buttercream and Chocolate Fudge)
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169:"Bumpy Cake Recipe | King Arthur Baking"
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