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Despite the name, this is a sophisticated sweet treat that works well at the office or parties.

Bumpy Highway Cake

Cake:
Crisco No-Stick Flour Spray
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
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
1/2 cup unsweetened cocoa powder powder
2 1/2 cups Pillsbury BEST® All-Purpose Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup hot water

 

Frosting:
1/2 cup reserved sweetened condensed milk
1/2 cup confectioner's sugar
2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening
1 cup chopped nuts

 

Drizzle:
1/2 cup miniature marshmallows, halved
1/3 cup SMUCKER'S Chocolate Sundae Syrup

1. Preheat oven to 350°F. Spray a 10-inch (12-cup) Bundt pan with CRISCO® No-Stick Flour Spray; set aside.
2. Measure 1/3 cup condensed milk for cake. Reserve remaining milk for frosting.
3. For Cake: In the bowl of an electric mixer combine shortening, granulated sugar, brown sugar, eggs, 1/3 cup condensed milk and vanilla extract; beat at medium speed until creamy. Add buttermilk and cocoa; beat until well blended.
4. In a medium bowl combine flour, baking soda, cinnamon and salt. Add to creamed mixture; beat at low speed until blended. Beat at medium speed 5 minutes. Stir in hot water. (batter will be thin.) Pour into prepared pan.
5. Bake 40 to 50 minutes or until top springs back when touched lightly in center or until toothpick inserted into center comes out clean.
6. Cool 20 minutes before removing from pan. Place cake, fluted side up, on serving plate. Cool 10 minutes.
7. For Frosting: In the bowl of an electric mixer combine confectioners’ sugar, 1/2 cup reserved condensed milk and 2 tablespoons CRISCO Shortening; beat at high speed until glossy and of desired spreading consistency.
8. Spread over warm cake. Sprinkle with nuts and marshmallows.
9. Drizzle with chocolate syrup. Serve warm or cool completely.

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

Recipe and photograph are provided courtesy of The J. M. Smucker Company.