↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
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).
view more member recipes
BUMPY HIGHWAY CAKE
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
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).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sanders Chocolate Bumpy Cake
by sgre52160
1/2 cup hot black coffee or water 1/2 cup cocoa 1/2 cup oil 1 cup buttermilk 1 1/2 tsp baking soda 1/2 tsp salt 2 tsp vanilla extract 2 eggs 2 cup sugar 2 cup flour In large bowl
by sgre52160
1/2 cup hot black coffee or water 1/2 cup cocoa 1/2 cup oil 1 cup buttermilk 1 1/2 tsp baking soda 1/2 tsp salt 2 tsp vanilla extract 2 eggs 2 cup sugar 2 cup flour In large bowl
Highway Rice
by sgre52160
Vinaigrette 2 tbsp prepared Dijon-style mustard 1/2 cup red wine vinegar 2 tsp sugar 1 tsp salt and pepper Mince parstly, to taste 1 cup olive oil Rice 8 cups hot cooked rice, as follows: 2
by sgre52160
Vinaigrette 2 tbsp prepared Dijon-style mustard 1/2 cup red wine vinegar 2 tsp sugar 1 tsp salt and pepper Mince parstly, to taste 1 cup olive oil Rice 8 cups hot cooked rice, as follows: 2
Lincoln Highway Dressing
by charlene8819
1 clove garlic, mashed 1 tsp salt 1 scant tsp pepper 1 tsp paprika 1/2 tsp dry mustard 1 can tomato soup 1 tsp Worcestershire sauce 1 cup Wesson oil 3/4 cup vinegar 1 medium onion, grated
by charlene8819
1 clove garlic, mashed 1 tsp salt 1 scant tsp pepper 1 tsp paprika 1/2 tsp dry mustard 1 can tomato soup 1 tsp Worcestershire sauce 1 cup Wesson oil 3/4 cup vinegar 1 medium onion, grated
view more member recipes