Cake Recipes
Bumpy Highway Cake
Yield: one 10-inch Bundt cake recipe - 12 to 16 servings
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
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk or sour milk*
- 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
- Heat oven to 350 degrees F. Grease 10-inch (12-cup) Bundt pan with Butter Flavor Crisco. Flour lightly.
Cake
- Measure 1/3 cup condensed milk for cake. Reserve remaining milk for frosting.
- For cake, combine 1 cup Butter Flavor Crisco, granulated sugar, brown sugar, eggs, 1/3 cup sweetened condensed milk and vanilla extract in a large bowl. Beat at medium speed of electric mixer until creamy.
- Add buttermilk and 1/2 cup cocoa. Beat until well blended.
- 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.
- 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.
- Cool for 5 minutes before removing from pan.
- Place cake, fluted side up, on serving plate. Cool for 15 minutes.
Drizzle
- Combine 1/3 cup cocoa and Crisco Oil in small bowl. Stir to blend.
Frosting
- Combine 1/4 cup Butter Flavor Crisco, reserved sweetened 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.
- Serve warm or cool completely.
Notes
* To sour milk: Combine 1 tablespoon white vinegar + enough milk to equal 1 cup. Stir. Wait 5 minutes before using.
** Substitute 4 bars (1 ounce each) unsweetened baking chocolate, melted, for cocoa, if desired.
Source: crisco.com