Chocolate Bumpy Highway Cake

CHOCOLATE BUMPY HIGHWAY CAKE
Recipe Rating:
 2 Ratings

Ingredients

1/2 of 14 oz sweetened condensed milk (divide one can) reserve other half
4 eggs
1 c of firmly packed brown sugar
1 c buttered flavored crisco
1 c sugar
1/2 c unsweetened cocoa
1 c buttermilk
1 tsp baking soda
2 1/2 c all purpose flour
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
1 c hot water
FROSTING
1/4 c butter flavored crisco
1 c confectioners sugar
reserved sweetened condensed milk
1/2 c mini marshmellows
1 c chopped nuts
LAST BUT NOT LEAST THE DRIZZLE
1/2 c unsweetened cocoa powder
4 Tbsp vegetable oil

The Cook

Kellie S Recipe
x2
Well Seasoned
Burkburnett, TX (pop. 10,811)
Luv2mixitup
Member Since Dec 2010
Kellie's notes for this recipe:
My great aunt use to make this cake a very long time ago. I made it about 4 years ago ..its a crowd pleaser. I love going thru old recipes
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Directions

1
Cake- heat oven to 350 degrees
Spray 10" (12-cup) bundt pan with vegetable oil spray
2
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
3
Combine flour, baking soda, cinnamon and salt.
Add to creamed mixture.
4
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 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
5
Cool for 5 minutes before removing from pan

Place cake fluted-side up on Platter let cool for 15 minutes.
6
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 chocolate drizzle. Serve warm or cool completely.

Makes 1 10" bundt cake (16 to 20 servings).

About this Recipe

Comments

1-5 of 8 comments

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user Kellie S Luv2mixitup - Dec 30, 2010
Kellie Scheele-Shulver [Luv2mixitup] has shared this recipe with discussion groups:
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user Jane McMillan-Whittaker janenov46 - Dec 30, 2010
I saved this because it was so interesting. Is the cake bumpy?
user Kellie S Luv2mixitup - Dec 30, 2010
if you use the flutted bundt pan and marshmellows and nuts make it that way ... i have a bubble cake one too ..if i can find it in my gmas recipes ..its looks like lava with some holes in it ..lol
user Peggi Anne Tebben cookiequeen - Dec 30, 2010
Kellie, Sounds soooo good. I will have to try.
user Bea L. BeachChic - Dec 30, 2010
This cake is so interesting that I'll just have to try it. LOL

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