Ingredients
- Bumpy Highway cake shopping list
- -------------------------------------------------------------------------------- shopping list
- cake shopping list
- 14 ounce.can sweetened condensed milk (not evaporated milk) divided (1 can) shopping list
- 1 cup butter-flavored Crisco shopping list
- 4 eggs shopping list
- 1 cup Granulated sugar shopping list
- 1 cup brown sugar, firmly packed shopping list
- 1/2 cup unsweetened cocoa powder shopping list
- 1 cup buttermilk shopping list
- 2-1/2 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon cinnamon shopping list
- 1/2 teaspoon salt shopping list
- 2 teaspoon vanilla shopping list
- 1 cup hot water shopping list
- Drizzle shopping list
- 1/3 cup unsweetened cocoa powder shopping list
- 3 tablespoon vegetable oil shopping list
- Frosting: shopping list
- 1/4 cup butter-flavored Crisco shopping list
- Reserved sweetened condensed milk shopping list
- 1 cup confectioners' sugar shopping list
- 1/2 cup miniature marshmallows halved shopping list
- 1 cup Chopped nuts shopping list
How to make it
- 1. Cake: heat oven to 350 degrees.
- 2. Spray 10" (12-cup) bundt pan with vegetable oil spray.
- 3. Measure 1/3 cup condensed milk for cake; reserve remaining for frosting.
- 4. Conbine shortening, eggs, granulated sugar, brown sugar and 1/3 cup condensed milk in large bowl.
- 5. Beat at medium speed of electric mixer until creamy.
- 6. Add cocoa and buttermilk; blend thoroughly.
- 7. Combine flour, baking soda, cinnamon and salt.
- 8. Add to creamed mixture.
- 9. Stir in vanilla.
- 10. Beat at low speed to blend.
- 11. Beat at medium speed 5 minutes.
- 12. Stir in hot water just until blended.
- 13. Do not overbeat.
- 14. (batter will be fairly thin).
- 15. Pour batter into prepared pan. Bake at 350 °F 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.
- 16. Cool 5 minutes before removing from pan. Drizzle: combine cocoa and oil; stir to blend.
- 17. Drizzle a little on serving plate.
- 18. Place cake on fluted-side up on drizzle.
- 19. Cool 15 minutes.
- 20. Frosting: in a medium bowl, combine shortening with reserved condensed milk and confectioners" sugar.
- 21. Beat at high speed until glossy and of spreading consistency.
- 22. Spread on warm cake.
- 23. Sprinkle with marshmallows, then nuts.
- 24. Decorate with remaining chocolate drizzle.
- 25. Serve warm or cool completely.
- 26. Makes 1 10" bundt cake (16 to 20 servings).
- 27. Note: if desired in the drizzle recipe, substitute 4 bars (1 ounce each) unsweetened baking chocolate, melted to the cocoa-and-oil mixture.
- 28. Preparation time: 25 minutes baking time: 35 to 50 minutes.
- my recipe group--http://p208.ezboard.com/bvernalalisasrecipeboard
- http://www.vernalisapartypage.com/
- my web site *copy and paste http://www.vernalisapartypage.com/
The Rating
Reviewed by 1 people-
Beautiful cake love the recipe high5 thanks
momo_55grandma
in Mountianview loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "