Bumpy highway cake

 
                             BUMPY HIGHWAY CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CAKE-----
   14       oz           Sweetened condensed milk
                         - (not evaporated milk),
                         - divided (1 can)
    1       c            Butter Flavor Crisco
    4                    Eggs
    1       c            Granulated sugar
    1       c            Brown sugar, firmly packed
      1/2   c            Unsweetened cocoa powder
    1       c            Buttermilk
    2 1/2   c            All-purpose flour
    1       t            Baking soda
    1       t            Cinnamon
      1/2   ts           Salt
    2       ts           Vanilla
    1       c            Hot water
                         Drizzle (see below)
                         Frosting (see below)
                         -----DRIZZLE-----
      1/3   c            Unsweetened cocoa powder
    3       tb           Vegetable oil
                         -----FROSTING-----
      1/4   c            Butter Flavor Crisco
                         Reserved sweetened
                         - condensed milk
    1       c            Confectioners' sugar
      1/2   c            Miniature marshmallows,
                         - halved
    1       c            Chopped nuts
 
   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. Conbine 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 overbeat.  (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. Preparation time:
   25 minutes            Baking Time: 35 to 50 minutes
  
 
 
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