Carob Bumpy Cake #Sunday Supper

Carob Bumpy Cake #Sunday Supper is a hor d'oeuvre that serves 18. For 41 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 392 calories, 3g of protein, and 12g of fat. It is brought to you by Pies and Plots. 8 people have tried and liked this recipe. If you have milk, confectioners' sugar, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is rather bad. Users who liked this recipe also liked Breakfast Bumpy Cake, Sunday Supper: Pierogies, and Sunday Supper Sandwiches.

Servings: 18

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the cake. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan.In a large bowl, stir together flour and sugar.In a medium saucepan, combine water, oil, butter, and carob powder. While stirring frequently, bring it to a boil over medium heat. Once it boils, remove it from the heat and pour it into the sugar mixture. Stir until combined. Add eggs, milk, baking soda, and vanilla and mix until fully combined. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool completely in pan. Cake may be made 1 day ahead of time.Once the cake is totally cool, spread rows of marshmallow fluff on the cake. Dont worry if they run together a little. Use the whole jar. Place the cake in the refrigerator for at least 30 minutes.While the cake chills, make the glaze. In a large bowl, whisk together sugar and carob powder. Slowly whisk in milk and vanilla. Add more milk as necessary until a thick, yet pourable consistence is formed. Pour over the cake with marshmallow fluff. Cake may be stored in the refrigerator for up to 3 days in an airtight container.

 

Step by step:

1. Make the cake. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan.In a large bowl, stir together flour and sugar.In a medium saucepan, combine water, oil, butter, and carob powder. While stirring frequently, bring it to a boil over medium heat. Once it boils, remove it from the heat and pour it into the sugar mixture. Stir until combined.

2. Add eggs, milk, baking soda, and vanilla and mix until fully combined.

3. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool completely in pan. Cake may be made 1 day ahead of time.Once the cake is totally cool, spread rows of marshmallow fluff on the cake. Dont worry if they run together a little. Use the whole jar.

4. Place the cake in the refrigerator for at least 30 minutes.While the cake chills, make the glaze. In a large bowl, whisk together sugar and carob powder. Slowly whisk in milk and vanilla.

5. Add more milk as necessary until a thick, yet pourable consistence is formed.

6. Pour over the cake with marshmallow fluff. Cake may be stored in the refrigerator for up to 3 days in an airtight container.

Nutrition Information:

covered percent of daily need