Bumpy Highway Cake

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 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
2 ts Vanilla
1 c Hot water
Drizzle (see below)
Frosting (see below)

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

Yields
1 Servings