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Bumpy Highway Cake


Saved in 10 recipe boxes and 11 cookbooks

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

Yield

16

servings

Prep

25

min

Cook

50

min

Ready

75

min

Trans-fat Free, Good source of fiber
 

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
*
½ cup cocoa powder
1 cup buttermilk
cups flour, all-purpose
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 teaspoons vanilla extract
1 cup water
hot
Drizzle:
cup cocoa powder
unsweetened
3 tablespoons vegetable oil
Frosting:
¼ cup vegetable shortening
vegetable shortening, butter flavor
*
1 x milk, sweetened condensed
remaining 1/2
*
1 cup powdered sugar
½ cup miniature marshmallows
halved
1 cup nuts
chopped
* not incl. in nutrient facts

Directions

CAKE: Heat oven to 350℉ (180℃). Spray 10-inch (12-cup) Bundt pan with vegetable oil spray. Measure ⅓ cup condensed milk for cake; reserve remaining for Frosting.

Conbine shortening, eggs, granulated sugar, brown sugar and ⅓ 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℉ (180℃) 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.

First published: last updated: 2015-07-06

4 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews

over 14 years

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!

Comments

 

Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 36829% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 188mg 8%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 11%
Sugars g
Protein 18g
Vitamin A 3% Vitamin C 2%
Calcium 14% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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