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Ingredients

1 dash all-purpose flour 1 (15.25 ounce) package devil's food cake mix (such as Duncan Hines®) 1 cup water 3 eggs ⅓ cup vegetable oil ¾ cup white sugar ⅔ cup shortening 1 (5 ounce) can evaporated milk ½ cup butter 2 teaspoons vanilla extract 1 pinch salt 1 (16 ounce) can dark chocolate frosting

Nutrition Info

458 calories carbohydrate: 47.3 g cholesterol: 53.8 mg fat: 29 g fiber: 0.3 g protein: 4.1 g saturatedFat: 10.2 g servingSize: - sodium: 322.3 mg sugar: 38.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.
Combine cake mix, water, eggs, and oil in a large bowl, beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 45 minutes.
Combine sugar, shortening, evaporated milk, butter, vanilla extract, and salt in a bowl. Beat with a hand mixer until light and fluffy, 10 to 15 minutes. Pipe cream frosting in lines over the cooled cake.
Place chocolate frosting in a microwave-safe bowl. Warm in the microwave for 1 minute, checking after 30 seconds. Drizzle melted frosting over the cream with a spoon. Refrigerate until set, about 1 hour.

1 15x10-inch cake

Tastes just like a Sanders bumpy cake!