Chocolate Bumpy Highway Cake

Chocolate Bumpy Highway Cake Recipe

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Kellie Parker

By
@Luv2mixitup

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

Rating:

★★★★★ 2 votes

Comments:

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

How to Make Chocolate Bumpy Highway Cake

Step-by-Step

  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).

Printable Recipe Card

About Chocolate Bumpy Highway Cake

Course/Dish: Cakes, Chocolate




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