Preparation:
CAKE: Heat oven to 350 degrees. Spray 10-inch (12-cup) Bundt pan with
vegetable oil spray. Measure 1/3 cup condensed milk for cake; reserve
remaining for Frosting.
Conbine shortening, eggs, granulated sugar, brown sugar and 1/3 cup
condensed milk in large bowl. Beat at medium speed of electric mixer
until creamy. Add cocoa and buttermilk; blend thoroughly.
Combine flour, baking soda, cinnamon and salt. Add to creamed mixture.
Stir in vanilla. Beat at low speed to blend. Beat at medium speed 5
minutes. Stir in hot water just until blended. Do not overbeat. (Batter
will be fairly thin.) Pour batter into prepared pan. Bake at 350 degrees
for 35 to 50 minutes, or until cake springs back in center when touched
lightly with finger or until wooden toothpick inserted in center comes out
clean. Cool 5 minutes 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. Cool 15
minutes.
FROSTING: In a medium bowl, combine shortening with reserved condensed
milk and confectioners' sugar. Beat at high speed until glossy and of
spreading consistency. Spread on warm cake. Sprinkle with
marshmallows, then nuts. Decorate with remaining chocolate Drizzle.
Serve warm or cool completely. Makes 1 10-inch Bundt cake (16 to 20
servings).
Note: If desired in the Drizzle recipe, substitute 4 bars (1 ounce each)
unsweetened baking chocolate, melted to the cocoa-and-oil mixtur |
