Chocolate bumpy cake from Midwest Made: Big, Bold Baking from the Heartland (page 191) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on June 21, 2020

    This was a fun cake to make with some new-to-me components and I really liked the contrasting textures of tender cake, creamy buttercream and chewy fudge frosting. Of course it was very sweet - too sweet for me - but I made it for Father's Day and my husband (and everyone else) loved it. He gave it 5 stars. A few notes: I lined the pan with parchment which made for easy removal of the chilled cake for slicing and serving; I used half Dutch process and half black cocoa for the cake and followed ingredient weights which meant a little more oil in the cake than the volume measurement; I used a 1" piping tip for the buttercream as directed which resulted in bumps much larger than those in the book's photo.

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