Bumpy Highway Cake

Course : Cakes
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


14 ounces Sweetened condensed milk (not evaporated -- divided (1 can) milk)
1 Cup Butter Flavor Crisco
4 large eggs
1 Cup Granulated sugar
1 Cup Brown sugar -- firmly packed
1/2 Cup Unsweetened cocoa powder
1 Cup Buttermilk
2 1/2 Cup All-purpose flour
1 tablespoons Baking soda
1 tablespoons Cinnamon
1/2 tablespoons Salt
2 teaspoon Vanilla
1 Cup Hot water
1 recipe Drizzle (see below)
1 recipe Frosting (see below)
1/3 Cup Unsweetened cocoa powder
3 tablespoons Vegetable oil
1/4 Cup Butter Flavor Crisco
1/2 can Reserved sweetened condensed milk
1 Cup Confectioners sugar
1/2 Cup Miniature marshmallows -- halved
1 Cup Chopped nuts

Preparation / Directions:

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 mixtur


Nutritional Information:

9736 Calories (kcal); 767g Total Fat; (68% calories from fat); 101g Protein; 684g Carbohydrate; 757mg Cholesterol; 2915mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cakes Recipes