Bumpy Chocolate Cake

Follow our step-by-step guide on how to make Bumpy Chocolate Cake.

1. Step 1

   Preheat your oven to 350°F (175°C) and grease a 15x10-inch jelly roll pan, then lightly flour it.

2. Step 2

   In a large mixing bowl, combine the devil's food cake mix, water, eggs, and vegetable oil. Beat the mixture with an electric mixer on low speed until just moistened, then increase the speed to medium and beat for 2 minutes until well combined.

3. Step 3

   Pour the batter into the prepared jelly roll pan and spread it evenly.

4. Step 4

   Bake in the preheated oven for 24 to 29 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan for at least 45 minutes.

5. Step 5

   While the cake is cooling, prepare the frosting. In a mixing bowl, combine the sugar, shortening, evaporated milk, butter, vanilla extract, and salt. Beat with a hand mixer until the mixture is light and fluffy, about 10 to 15 minutes.

6. Step 6

   Once the cake has cooled, pipe the cream frosting in lines over the top of the cake, creating a bumpy texture.

7. Step 7

   To finish, place the chocolate frosting in a microwave-safe bowl and warm it in the microwave for 1 minute, checking after 30 seconds. Once melted, drizzle the chocolate frosting over the cream frosting using a spoon.

8. Step 8

   Refrigerate the cake until the frosting is set, about 1 hour.