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A recipe for Michigan’s famous Bumpy Cake, originally created by Sanders Confectionery. Make the cake: Position a rack to the center of the oven and heat it to 350°F. Spray a 9 x 13-inch light-colored metal baking pan with cooking spray. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
The iconic Michigan dessert: The Bumpy Cake! This fudgy, moist chocolate, buttercream and chocolate fudge frosting is a delicious copycat of the original. Preheat oven to 350 degrees Fahrenheit. Grease a 9×13” baking pan with cooking spray.
Add oil; beat for 30 seconds; add buttermilk; beat for 30 seconds; add baking soda; beat for 30 seconds; add salt; beat for 30 seconds; add vanilla; beat for 30 seconds; add eggs; beat for 30 seconds; add sugar; beat for 30 seconds. Add flour; beat for 5 minutes. Batter will be very bubbly.
For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and whisk well. In a stand mixer, mix the buttermilk, oil, eggs, vanilla together.
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