Bumpy Highway Cake

* Exported from MasterCook *

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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