chocolate bumpy highway cake
(2 RATINGS)
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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Ingredients
- 1/2 of 14 ounces sweetened condensed milk (divide one can) reserve other half
- 4 - eggs
- 1 cup of firmly packed brown sugar
- 1 cup buttered flavored crisco
- 1 cup sugar
- 1/2 cup unsweetened cocoa
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 cup hot water
- FROSTING
- 1/4 cup butter flavored crisco
- 1 cup confectioners sugar
- - reserved sweetened condensed milk
- 1/2 cup mini marshmellows
- 1 cup chopped nuts
- LAST BUT NOT LEAST THE DRIZZLE
- 1/2 cup unsweetened cocoa powder
- 4 tablespoons vegetable oil
How To Make chocolate bumpy highway cake
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Step 1Cake- heat oven to 350 degrees Spray 10" (12-cup) bundt pan with vegetable oil spray
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Step 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
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Step 3Combine flour, baking soda, cinnamon and salt. Add to creamed mixture.
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Step 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
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Step 5Cool for 5 minutes before removing from pan Place cake fluted-side up on Platter let cool for 15 minutes.
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Step 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).
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