So, I am curious. Have you watched The Interview? I heard about the movie long before the recent controversy began, and truthfully, I knew right away it wasn’t my kind of movie. I watch at least two movies a week, but I had a feeling this wouldn’t be one of them. I like a comedy as much as anyone else. We all need a good laugh sometimes. But there’s a line between comedy and stupid and I had a feeling The Interview would cross the line.
However, once all the controversy began and Sony pulled the film from theatres, I knew I’d watch it. I wouldn’t go to theatres to see it, but I haven’t seen a movie in the theatre for about ten years, so I’m not making a statement about The Interview.
Watching it wasn’t about loving it, but about making a point. I wanted to watch it because it seemed like the American thing to do to prove, even if just to myself, that I have the freedom to watch it and I’m not afraid to do so.
What I was surprised about is that I kind of loved The Interview. Yes it was silly and many of the jokes went way too far. Like waaaaaay too far. However, it made me laugh out loud, something not many movies do. A lot of it was smart and clever and funny. I could even imagine watching it again. So if you have some free time you might want to check it out.
You might also want to make this Carob Bumpy Cake. Bumpy Cake is the only classic Detroit area dessert I could think to make, so I whipped it up for this week’s Sunday Supper of hometown favorites and I am so glad I did.
I’ve never had traditional bumpy cake since it’s super chocolate-y, but I don’t think anyone could tell this version was made with carob. Even Mom couldn’t get enough of it and she has always been a little leery of carob.
The carob cake base is rich and moist, kind of like Devil’s food cake. I swapped out the traditional buttercream bumps for marshmallow fluff. Not only does this make the cake easier to make but it also takes out some of the rich, buttery-ness in favor of light, sweet fluff. The simple chocolate glaze on top rounds out the whole thing. The components are all stars in their own right and together they make a magical combination.
Carob Bumpy Cake #Sunday Supper
- Total Time: 50 minutes
- Yield: 18 servings 1x
Ingredients
Cake
- 1 cup water
- ½ cup canola oil
- 1 stick unsalted butter
- 3 heaping tablespoons carob powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 3 large eggs
- ½ cup milk (I used almond – use what you love)
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Glaze
- 1 box confectioners’ sugar
- ½ cup carob powder
- ¼ milk (I used almond – use what you love), plus more as needed
- 2 teaspoons pure vanilla extract
- 1 jar marshmallow fluff for assembly
Instructions
- 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. Don’t 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.
Notes
Additional cooling time is necessary
Recipe adapted from Confessions of a Cookbook Queen
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Don’t forget to check out the other Sunday Supper dishes!
Breakfast
- Alamo City Breakfast Tacos by The Weekend Gourmet
- Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
- Mickey Mouse Waffles by Wallflour Girl
- New York Style Bagels by The Girl In The Little Red Kitchen
- Peanut Butter and Fluff French Toast by Momma’s Meals
Drinks
- Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
- Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog
Appetizers and Snacks
- Baked Buffalo Chicken Wings by Peanut Butter and Peppers
- Cuban Sandwich Crostini by Casa de Crews
- Cuban Sandwich Dip by Family Foodie
- South Jersey Boardwalk Popcorn by Take A Bite Out of Boca
Main Dishes
- Chicken and Dumplings by Food Lust People Love
- Crockpot Cincinnati Chili by Palatable Pastime
- Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
- Honey Cola Baked Ham by Magnolia Days
- Hot Brown Ham Sliders by A Kitchen Hoor’s Adventures
- Joe’s Special by Nosh My Way
- Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
- New England Beans and Cod by Cooking Chat
- Oven Toasted Ravioli by Curious Cuisiniere
- Philadelphia Tomato Pie by The Redhead Baker
- Pierogies by Hezzi D’s Books and Cooks
- Portobello “Philly Cheese Steak” by PancakeWarriors
- Pozole Rojo by Simply Healthy Family
- Revved-up Poutine by Jane’s Adventures in Dinner
- Rice with Pork and Pineapple by Basic N Delicious
- San Francisco Cioppino by Eat, Drink and be Tracy
- Seattle-Style Dungeness Crab Roll by Bobbi’s Kozy Kitchen
- Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
- The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
- Upper Peninsula Pasties by Recipes Food and Cooking
- Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
- Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe
Side Dishes
- 1905 Salad by Supper for a Steal
- Chicken Rice Pilaf by Crazy Foodie Stunts
- Classic Italian Risotto in Bianco by La Bella Vita Cucina
- Greek Salad with Potato Salad by Ruffles & Truffles
- Korean Steamed Eggs by Hip Foodie Mom
- Smoke House Cheesy Garlic Bread by Peaceful Cooking
Desserts
- Apple Crisp by Serena Bakes Simply From Scratch
- Buckeye Cupcakes by Desserts Required
- Carob Bumpy Cake by Pies and Plots
- Chocolate Earthquake Cake by That Skinny Chick Can Bake
- Chocolate Pocky Cake by NinjaBaker
- Grandma Sweeney’s Chocolate Cream Pie by Lifestyle Food Artistry
- Lemon Buttermilk Bundt Cake by Alida’s Kitchen
- Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
- Mile High Strawberry Pie by Cindy’s Recipes and Writings
- Pear Parkin by Happy Baking Days
- Vegan Timbits by Killer Bunnies, Inc
- Vernors Cake by Country Girl in the Village
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I’ve never heard of carob bumpy cake before, and didn’t know it had roots in Detroit! Sounds like a winner, if everyone loved it.
I never imagined carob could make such a rich, beautiful cake! Wonderful recipe!
You’d never know that cake was made with carob – what a great idea! It looks so decadent and delicious!
I have never heard of this before. It looks so good!
I’m not interested in the movie at all, therefore even with the hype I didn’t bother. This cake however, oh yeah. This is right up my alley!
I’ve never heard of it before but it sounds like something I’d love since I love chocolate on chocolate anything! Oh and I do have to see that movie soon!
I must admit I’m usually a little leery of carob, too- but your cake certainly looks tasty enough to give carob a chance! 🙂
Yes – you have to – it’s so good!
I’ve never heard of bumpy cake nor have I watched The Interview. Thanks for introducing me to two new things.
I’ve never heard of bumpy cake before, but it looks delicious! (I also know nothing about The Interview, but now i’m intrigued…)
I had never heard of bumpy cake before, so I had no clue where your hometown was, but now I MUST have some of this cake!!!! Your pictures made me drool!
Bravo, Laura! Bravo for standing up and saying yes to Freedom of Speech. Kudos for watching 2 films a week. I hear that is what the film writing gurus preach and advise =) Last and not least, applause, applause for this luscious looking – still decadent – but lightened cake =) Like the touch of marshmallow fluff, too!
I figure the more films I watch, the more I will understand how film writing works. I mean who doesn’t want to call sitting down for a movie research??? Thanks, Kim!
Totally drooling over this gooey chocolatey goodness! YUM!
I was definitely curious to find out what Bumpy Cake was. Wow. It looks AMAZING! I love the “chocolate” cake and the sauce and the fluff. I’m drooling!!
Thanks, Christie!
This cake looks delicious! I’ve never heard of Carob Bumpy Cake before, but I am happy to now…can’t wait to make this!
We also are in Michigan and Sander’s Bumpy Cake is my husband’s absolute favorite. I am not much on frosting so I am not crazy about it but I might be nice and make your version for him.
Apparently the real version has buttercream bumps, but I went with marshmallow fluff for a lighter cake. I think you might really enjoy it, Wendy 🙂
So many regional recipes, so little time! Your carob bumpy cakes looks amazing! This was such a fun theme!
It was a fun theme. I really enjoyed a lot of people’s recipes!
I hadn’t heard of bumpy cake before either, but this looks fluffy and light and gorgeous! And no, I haven’t seen the Interview…about time, though 😉
I’ve never heard of bumpy cake, but I love learning about traditional recipes like that! I’m not a huge fan of chocolate, so I’d love the carob. Looks delicious!
I’ve never heard of this cake, but that’s not going to stop me from making it.
It shouldn’t – so yummy!
These look delicious! Bumpy cakes are a happy memory for me.
ooooh I totally wanted to watch The Interview!! Maybe eventually 😛
And this cake looks perfect-def. could never tell that it’s not chocolate!
I think it’s coming to Netflix soon – maybe you can check it out then!
Adding marshmallow looks so extra rich goodness!
I’ve never heard of Bumpy Cake but it looks amazing!
Do you think you could make this and substitute cocoa for the carob powder?
You can absolutely do that, Laura! Enjoy 🙂
I used to buy carob too few years ago.. don’t know why I stopped buying it. You remembered me how good it is.. will definitely have to try this cake too