Print Recipe

Bumpy Highway Cake

RG

Ingredients

Cake

  • 1 (14 ounce) can sweetened condensed milk (not evaporated milk), divided
  • 1 cup Butter flavor Crisco-all vegetable shortening or 1 Butter Flavor Crisco stick all
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk or sour milk (see note)
  • 1/2 cup Premium European-style cocoa
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup hot water

Drizzle

  • 1/3 cup European-style cocoa
  • 3 tablespoons CRISCO Oil

Frosting

  • 1/4 cup Butter Flavor CRISCO all-vegetable shortening or 1/4 Butter Flavor CRISCO Stick
  • Reserved sweetened condensed milk
  • 1 cup confectioners' sugar
  • 1/2 cup miniature marshmallows, halved
  • 1 cup chopped nuts

Instructions

  1. Heat oven to 350 degrees F. Grease 10-inch (12-cup) Bundt pan with Butter Flavor Crisco. Flour lightly.
  2. Cake: Measure 1/3 cup condensed milk for cake. Reserve remaining milk for frosting.
  3. For cake, combine 1 cup Butter Flavor Crisco, granulated sugar, brown sugar, eggs, 1/3 cup condensed milk and vanilla in large bowl. Beat at medium speed of electric mixer until creamy. Add buttermilk and 1/2 cup cocoa. Beat until well blended.
  4. Combine flour, baking soda, cinnamon and salt in medium bowl. Add to creamed mixture. Beat at low speed to blend. Beat at medium speed 5 minutes. Stir in hot water with spoon just until blended. DO NOT OVER-MIX. (Batter will be thin.) Pour into pan.
  5. Bake at 350 degrees F for 35 to 50 minutes or until top springs back when touched lightly in center or until wooden pick inserted in center comes out clean.
  6. Cool for 5 minutes before removing from pan. Place cake, fluted side up, on serving plate. Cool for 15 minutes.
  7. Drizzle: Combine 1/3 cup cocoa and Crisco Oil in small bowl. Stir to blend.
  8. Frosting: Combine 1/4 cup Butter Flavor Crisco, reserved condensed milk and confectioners' sugar in medium bowl. Beat at high speed until glossy and of desired spreading consistency. Spread on warm cake. Sprinkle with marshmallows and then nuts. Decorate with chocolate drizzle.
  9. Serve warm or cool completely.

Yield: one 10-inch Bundt cake recipe - 12 to 16 servings

To sour milk: Combine 1 tablespoon white vinegar plus enough milk to equal 1 cup. Stir. Wait 5 minutes before using. Substitute 4 bars (1 ounce each) unsweetened baking chocolate, melted, for cocoa and oil, if desired.

Source: crisco.com


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