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Bumpy Highway Cake




Source of Recipe


Internet


List of Ingredients




CAKE
14 oz Sweetened condensed milk, divided (1 can)
1 cup Butter Flavor Crisco vegetable shortening
4 Eggs
1 cup Granulated sugar
1 cup Brown sugar, firmly packed
1/2 cup Unsweetened cocoa powder
1 cup Buttermilk
2 1/2 cup All-purpose flour
1 teaspoon Baking soda
1 teaspoon Cinnamon
1/2 teaspoon Salt
2 teaspoon Vanilla
1 cup Hot water
Drizzle (see below)
Frosting (see below)

DRIZZLE
1/3 cup Unsweetened cocoa powder
3 tablespoon Vegetable oil

FROSTING
1/4 cup Butter Flavor Crisco vegetable shortening
Reserved sweetened - condensed milk
1 cup Confectioners' sugar
1/2 cup Miniature marshmallows, halved
1 cup Chopped nuts


Recipe



CAKE
Heat oven to 350 degrees. Spray 10-inch (12-cup) Bundt pan with vegetable oil spray. Measure 1/3 cup condensed milk for cake; reserve remaining for Frosting.

Combine shortening, eggs, granulated sugar, brown sugar and 1/3 cup condensed milk in large bowl. Beat at medium speed of electric mixer until creamy. Add cocoa and buttermilk; blend thoroughly. Combine flour, baking soda, cinnamon and salt. Add to creamed mixture. Stir in vanilla. Beat at low speed to blend. Beat at medium speed 5 minutes. Stir in hot water just until blended. Do not over beat. (Batter will be fairly thin.) Pour batter into prepared pan. Bake at 350 degrees for 35 to 50 minutes, or until cake springs back in center when touched lightly with finger or until wooden toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan.

DRIZZLE
Combine cocoa and oil; stir to blend. Drizzle a little on serving plate. Place cake on fluted-side up on drizzle. Cool 15 minutes.

FROSTING
In a medium bowl, combine shortening with reserved condensed milk and confectioners' sugar. Beat at high speed until glossy and of spreading consistency. Spread on warm cake. Sprinkle with marshmallows, then nuts. Decorate with remaining chocolate Drizzle. Serve warm or cool completely.

Makes 1 10-inch Bundt cake (16 to 20 servings).

NOTE:
If desired in the Drizzle recipe, substitute 4 bars (1 ounce each) unsweetened baking chocolate, melted to the cocoa-and-oil mixture.