Bumpy Highway Cake (Marshmallow Nut Chocolate) Recipe

• Heat oven to 350°F (180°C).
• Grease a 10" (12-cup/3 L) Bundt pan well; set aside.
• Measure 3/4 cup (175 mL) of sweetened condensed milk for cake.
• Reserve remaining 1/2 cup (50 mL) of milk for frosting.

Cake :

• Combine shortening, sugar, brown sugar, eggs, 2/3 cup (175 mL) sweetened condensed milk and vanilla extract; beat at medium speed until creamy.
• Add buttermilk and cocoa; beat until well blended.
• In a medium bowl, combine flour, baking soda, 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.

Frosting :

• In the bowl of an electric mixer combine icing sugar, 1/2 cup (125 mL) reserved sweetened condensed milk and 2 tablespoons (30 mL) shortening; beat at high speed until glossy and of desired spreading consistency.
• Spread over warm cake.
• Sprinkle with nuts and marshmallows.
• Drizzle with chocolate syrup.
• Serve warm or cool completely