Welcome to Good Cooking, A Mouthwatering Site on the Internet!

Logo
CATEGORIES
Category Listing

A to Z Listing

Appetizers

Barbecue

Low Fat

Kid's Recipes

Sandwiches

Homemade

Desserts

HOME
RECIPE FOR BUMPY HIGHWAY CAKE
Title:Bumpy Highway Cake
Category:Cakes
Sub-Category:Bundt Cake
Bumpy Highway Cake

Makes one 10-inch Bundt cake - 12 to 16 servings

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' sugar
1/2 cup miniature marshmallows, halved
1 cup chopped nuts

Heat oven to 350 degrees F. Grease 10-inch (12-cup) Bundt pan with Butter Flavor Crisco. Flour lightly.

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 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. 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 OVERMIX. (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 5 minutes before removing from pan. Place cake, fluted side up, on serving plate. Cool 15 minutes.

For drizzle, combine 1/3 cup cocoa and Crisco Oil in small bowl. Stir to blend.

For 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.

Serve warm or cool completely.

NOTES: 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.



 

RECIPE SEARCH ENGINE

To Search---First choose a Category from the drop-down list below, enter an ingredient name or the name of a recipe your'e looking for in the Search Box. Click the Search Button! Search Results will come from the Category you Selected.

Choose Recipe Category

And Search it by an Ingredient.







Search Everything!

POPULAR RECIPES
Basil Shrimp

Cajun Wings

Tartar Sauce

Mac and Cheese

Tuscan Lamb

Texas Chili

Almond Pear Cake

Cheese Ball

Dakota Bread

Jerk Paste
BACK TO START
PAGE or HOME
Recipe Start Page

www.goodcooking.com
SITE INFORMATION
Contact
Privacy Policy
  Copyright © 2017 goodcooking.com/recipe - Developed by goodcooking.com
Use of this website is subject to our Terms and Conditions.
All service marks, logos and trademarks belong to their respective owners