Bumpy Highway Cake

⁽¹⁾

The perfect decadent cake for you take to your next family gathering. No one will be able to resist it!

75 minutes Prep: 25 minutes Cook: 50 minutes

1352 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

14	ounces	milk, sweetened condensed	(not evaporated milk), divided (1 can)
1	cup	vegetable shortening	vegetable shortening, butter flavour
4	large	eggs
1	cup	sugar
1	cup	brown sugar	firmly packed
1/2	cup	cocoa powder
1	cup	buttermilk
2 1/2	cups	flour, all-purpose
1	teaspoon	baking soda
1	teaspoon	cinnamon
1/2	teaspoon	salt
2	teaspoons	vanilla extract
1	cup	water	hot
1	x	frosting	see below
1/4	cup	vegetable shortening	vegetable shortening, butter flavor
1	x	milk, sweetened condensed	remaining 1/2
1	cup	powdered sugar
1/2	cup	miniature marshmallows	halved
1	cup	nuts	chopped

Directions

CAKE: Heat oven to 350 degrees. Spray 10-inch (12-cup) Bundt pan with vegetable oil spray. 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.

Combine flour, baking soda, cinnamon and salt. Add to creamed mixture.

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 fairly thin.) Pour batter into prepared pan. Bake at 350 degrees 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. Cool 5 minutes before removing from pan.

DRIZZLE: Combine cocoa and oil; stir to blend. Drizzle a little on serving plate. Place cake on fluted-side up on drizzle. Cool 15 minutes.

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 remaining chocolate Drizzle.

Serve warm or cool completely. Makes 1 10-inch Bundt cake (16 to 20 servings).

Note: If desired in the Drizzle recipe, substitute 4 bars (1 ounce each) unsweetened baking chocolate, melted to the cocoa-and-oil mixture.

Reviews

my son and I made this for a cake auction. When it was held up the bids were $10 then $20 and sold (there was a $20 limit) It was the fastest seller there!
over 8 years ago

-1

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Nutrition Facts

Serving Size 511g

Amount per Serving

Calories 1352 25% of calories from fat

	% Daily Value*
Total Fat 37.0g	57%
Saturated Fat 13.0g	63%
Trans Fat 0.0g
Cholesterol 259mg	86%
Sodium 746mg	31%
Total Carbohydrate 230.0g	77%
Dietary Fiber 9.0g	36%
Sugars 156.0g
Protein 35.0g	70%