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Untitled

Bumpy Highway Cake (Marshmallow Nut Chocolate)

Prep Time:
20 min + cooling time

Cook Time:
50 to 55 minutes

Servings:
1 Bundt cake

Prep Time:
20 min + cooling time

Cook Time:
50 to 55 minutes

Servings:
1 Bundt cake

Bumpy Highway Cake (Marshmallow Nut Chocolate)

INGREDIENTS

Bumpy Highway Cake (Marshmallow Nut Chocolate)

  • Cake
  • 1 can (300 mL) regular sweetened condensed milk
  • 1 C. (250 mL) Crisco® All-Vegetable Shortening
  • 1 C. (250 mL) sugar
  • 3/4 C. (175 mL) firmly packed light brown sugar
  • 4 large eggs
  • 2 tsp. (10 mL) pure vanilla extract
  • 1 C. (250 mL) buttermilk
  • 1/2 C. (125 mL) unsweetened natural cocoa powder, sifted
  • 2 1/2 C. (625 mL) all-purpose flour
  • 1 tsp. (5 mL) baking soda
  • 1 tsp. (5 mL) ground Saigon cinnamon
  • 1/2 tsp. (2 mL) salt
  • 1 C. (250 mL) hot water
  • Frosting
  • 1/2 C. (125 mL) sweetened condensed milk
  • 1/2 C. (125 mL) icing sugar
  • 2 Tbsp. (30 mL) Crisco® All-Vegetable Shortening
  • 1 C. (250 mL) chopped walnuts or pecans
  • Drizzle
  • 1/2 C. (125 mL) miniature marshmallows, halved
  • 1/3 C. (75 mL) chocolate syrup

DIRECTIONS

  1. Heat oven to 350°F (180°C). Grease a 10″ (12-cup/3 L) Bundt pan well; set aside.
  2. Measure 3/4 C. (175 mL) of sweetened condensed milk for cake. Reserve remaining 1/2 C. (50 mL) of milk for frosting.
  3. Cake: Combine shortening, sugar, brown sugar, eggs, 2/3 C. (175 mL) sweetened condensed milk and Pure Vanilla Extract; beat at medium speed until creamy. Add buttermilk and cocoa; beat until well blended. In a medium bowl, combine flour, baking soda, Ground Saigon Cinnamon and salt. Add to shortening mixture; beat at low speed until blended. Beat at medium speed for 5 minutes. Stir in hot water (batter will be thin). Pour into prepared pan. Bake for 55 to 60 minutes or until top springs back when touched lightly in centre or until toothpick inserted into centre comes out clean. Cool for 20 minutes before removing from pan. Place cake, fluted side up, on serving plate. Cool for 10 minutes.
  4. Frosting: In the bowl of an electric mixer combine icing sugar, 1/2 C. (125 mL) reserved sweetened condensed milk and 2 Tbsp. (30 mL) shortening; beat at high speed until glossy and of desired spreading consistency.
  5. Spread over warm cake. Sprinkle with nuts and marshmallows.
  6. Drizzle with chocolate syrup. Serve warm or cool completely