Ingredients Jump to Instructions ↓

  1. 14 ounces Sweetened condensed milk (not evaporated milk), divided (1 can)

  2. 1 cup Butter Flavor Crisco

  3. 4 Eggs

  4. 1 cup Granulated sugar

  5. 1 cup Brown sugar, firmly packed

  6. 1 cup Buttermilk

  7. 2 1/2 cup All-purpose flour

  8. 1 teaspoon Baking soda

  9. 1 teaspoon Cinnamon

  10. teaspoon Salt

  11. 2 teaspoons Vanilla

  12. 1 cup Hot water

  13. Drizzle (see below)

  14. Frosting (see below)

  15. cup Unsweetened cocoa powder

  16. 3 tablespoons Vegetable oil

  17. cup Butter Flavor Crisco

  18. Reserved sweetened condensed milk

  19. 1 cup Confectioners' sugar

  20. cup Miniature marshmallows, halved

  21. 1 cup Chopped nuts

Instructions Jump to Ingredients ↑

  1. CAKE DRIZZLE FROSTING CAKE: Heat oven to 350 degrees. Spray 10-inch (12-cup) Bundt pan with vegetable oil spray. Measure ⅓ cup condensed milk for cake; reserve remaining for Frosting. Conbine shortening, eggs, granulated sugar, brown sugar and ⅓ 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.

  2. 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 mixture. Preparation time: 25 minutes Baking Time: 35 to 50 minutes


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