1/2 of 14 oz
sweetened condensed milk (divide one can) reserve other half
of firmly packed brown sugar
buttered flavored crisco
2 1/2 c
all purpose flour
butter flavored crisco
reserved sweetened condensed milk
LAST BUT NOT LEAST THE DRIZZLE
unsweetened cocoa powder
1Cake- heat oven to 350 degrees
Spray 10" (12-cup) bundt pan with vegetable oil spray
2Measure 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
3Combine flour, baking soda, cinnamon and salt.
Add to creamed mixture.
4Stir 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 alittle thin).
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
5Cool for 5 minutes before removing from pan
Place cake fluted-side up on Platter let cool for 15 minutes.
6Frosting: 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 chocolate drizzle. Serve warm or cool completely.
Makes 1 10" bundt cake (16 to 20 servings).