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Bumpy Highway Cake (Marshmallow Nut Chocolate)


Cooking Time: 50 to 55 minutes
Makes: 1 bundt cake


Rating:


ingredients
 
CAKE
(300 mL can) Regular EAGLE BRAND® Sweetened Condensed Milk
1 stick/cup (1 stick) CRISCO® All-Vegetable Shortening Sticks
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) firmly packed light brown sugar
4 (4) large eggs
2 tsp (10 mL) vanilla extract
1 cup (250 mL) buttermilk
1/2 cup (125 mL) unsweetened natural cocoa powder, sifted
2 1/2 cups (625 mL) ROBIN HOOD® All Purpose Flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) salt
1 cup (250 mL) hot water

FROSTING
1/2 cup (125 mL) reserved Regular Eagle Brand Sweetened Condensed Milk
1/2 cup (125 mL) confectioners' sugar
2 tbsp (30 mL) CRISCO® All-Vegetable Shortening
1 cup (250 mL) chopped walnuts or pecans

DRIZZLE
1/2 cup (125 mL) miniature marshmallows, halved
1/3 cup (75 mL) SMUCKER'S® Chocolate Sundae Syrup Ice Cream Topping


preparation direction
 

1. Heat oven to 350°F (180°C). Grease a 10-inch (12-cup/3 L) Bundt pan well; set aside.

2. Measure 3/4 cup (175 mL) sweetened condensed milk for cake. Reserve remaining 1/2 cup (50 mL) milk for frosting.


CAKE
3. Combine shortening, granulated sugar, brown sugar, eggs, 2/3 cup (175 mL) sweetened condensed milk and vanilla extract; beat at medium speed until creamy. Add buttermilk and cocoa; beat until well blended.

4. In a medium bowl, combine flour, baking soda, cinnamon and salt. Add to shortening mixture; beat at low speed until blended. Beat at medium speed 5 minutes. Stir in hot water (batter will be thin). Pour into prepared pan.

5. Bake 55 to 60 minutes or until top springs back when touched lightly in centre or until toothpick inserted into centre comes out clean.

6. Cool 20 minutes before removing from pan. Place cake, fluted side up, on serving plate. Cool 10 minutes.


FROSTING
7. In the bowl of an electric mixer combine powdered sugar, 1/2 cup (125 mL) reserved sweetened condensed milk and 2 tablespoons (30 mL) shortening; beat at high speed until glossy and of desired spreading consistency.

8. Spread over warm cake. Sprinkle with nuts and marshmallows.

9. Drizzle with chocolate syrup. Serve warm or cool completely

Bumpy Highway Cake (Marshmallow Nut Chocolate) Recipe