Shelly's Recipe

BUMPY HIGHWAY CAKE

Category: Cakes

1 can sweetened condensed milk
1 cup vegetable shortening vegetable shortening, butter flavour
4 large eggs
1 cup sugar
1 cup brown sugar firmly packed
1/2 cup cocoa powder
1 cup buttermilk
2 1/2 cups flour,
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 tsp vanilla extract
1 cup water hot
1 x frosting see below
1/4 cup vegetable shortening vegetable shortening, butter flavor
1 x milk, sweetened condensed remaining 1/2
1 cup powdered sugar
1/2 cup miniature marshmallows halved
1 cup nuts chopped

CAKE: Heat oven to 350. 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, 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 350or 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: Better with the chocolate ganache as an icing on top and just a drizzle of the caramel on top (the caramel is really good--just a bit much).