MiMi's Bumpy Cake!

"MiMi's Bumpy Cake" is a delicious fudgy cake recipe that my mother got from a good friend of hers.  The original recipe was called something else, but the grandchildren of the lady who gave Mama the recipe, call this "the Bumpy Cake" when they are requesting it and I take it that they probably request it frequently.  I can understand why, because it is so good.  The grandchildren also call her, "Mimi", therefore..."Mimi's Bumpy Cake"! 

This is a great cake for those who don't want such a large cake, because it makes just a simple one layer cake.  When you are baking for just two or three people, it's hard to finish an entire three layer cake sometimes.  This is also a really easy cake to bake and I don't think there is any way to goof on this one! 

Here is what you will need for this 'Bumpy Cake':

1/2 cup butter, softened (1 stick)

3/4 cup sugar

2 eggs

3/4 cup sour cream

1 tsp. vanilla

1 cup all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup cocoa powder

1 tsp. cinnamon

Bumpy Frosting

1 cup milk chocolate chips or semi sweet chocolate chips (whatever you prefer)

2/3 cups whipping cream (heavy cream)

1/2 cup sugar

2 Tbs. butter

2 Tbs. corn syrup

1 tsp. vanilla

1 cup Macadamia nuts, coarsely chopped

Preheat oven to 350 degrees

In a mixing bowl, cream butter and sugar.  Add eggs and mix well.  Mix in sour cream and vanilla.

In a separate bowl, sift together flour, cocoa, baking powder, baking soda, and salt.

Gradually add flour mixture to the butter and sugar mixture and mix until well blended.

Prepare a 9 inch round cake pan by placing a circle of wax paper or parchment paper cut to fit in the bottom, then sprayed well with nonstick spray for baking or greased well.    Pour the batter in the pan.  Bake at 350 degrees for 25 to 30 minutes. 

Remove from oven and allow to cool in pan for about 15 minutes before turning out onto a cake plate.

While the cake is cooling, prepare the frosting.  Place the chocolate.chips, cream, sugar, butter and corn syrup in a heavy saucepan and bring to a boil, stirring constantly.  Cook for about 7 minutes.  Remove from heat and add vanilla.   Allow to cool for about 15 minutes then beat it with a wooden spoon for about 4-5 minutes.  It will be thick.   Stir in  the macadamia nuts.

Pour over the top and spread over the sides of the cake.

Slice and serve!