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Bumpy Highway Cake Recipe



CAKE: Heat oven to 350 degrees.
Spray 10-inch (12-c.
) Bundt pan with vegetable oil spray.
Measure 1/3 c.
condensed lowfat milk for cake; reserve remaining for Frosting.
Conbine shortening, Large eggs, granulated sugar, brown sugar and 1/3 c.
condensed lowfat milk in large bowl.
Beat at medium speed of electric mixer till creamy.
Add in cocoa and buttermilk; blend thoroughly.
Combine flour, baking soda, cinnamon and salt.
Add in to creamed mix.
Stir in vanilla.
Beat at low speed to blend.
Beat at medium speed 5 min.
Stir in warm water just till blended.
Don't overbeat.
(Batter will be fairly thin.
) Pour batter into prepared pan.
Bake at 350 degrees for 35 to 50 min, or possibly till cake springs back in center when touched lightly with finger or possibly till wooden toothpick inserted in center comes out clean.
Cold 5 min 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.
Cold 15 min.
FROSTING: In a medium bowl, combine shortening with reserved condensed lowfat milk and confectioners' sugar.
Beat at high speed till glossy and of spreading consistency.
Spread on hot cake.
Sprinkle with marshmallows, then nuts.
Decorate with remaining chocolate Drizzle.
Serve hot or possibly cold completely.
Makes 1 10-inch Bundt cake (16 to20 servings).
Note: If you like in the Drizzle recipe, substitute 4 bars (1 oz each) unsweetened baking chocolate, melted to the cocoa-and-oil mix.
Preparation Time: 25 min Baking Time: 35 to 50 min