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How To make Bumpy Highway Cake
Ingredients
CAKE:
14
oz
sweetened condensed milk, (not evaporated milk), divided (1 can)
1
cup
vegetable shortening, butter flavour
4
each
eggs
1
cup
granulated sugar
1
cup
brown sugar, firmly packed
1/2
cup
unsweetened cocoa powder
1
cup
buttermilk
2 1/2
cup
flour, all-purpose
1
teaspoon
baking soda
1
teaspoon
cinnamon
1/2
teaspoon
salt
2
teaspoon
vanilla
1
cup
hot water
1
Drizzle (see below)
1
Frosting (see below)
DRIZZLE:
1/4
cup
vegetable shortening, butter flavor
1
sweetened condensed milk, remaining 1/2
FROSTING:
1
cup
Confectioners' sugar
1/2
cup
Miniature marshmallows, halved
1
cup
nuts, chopped
Directions:
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 mixture.
Preparation time: 25 minutes Baking Time: 35 to 50 minutes
How To make Bumpy Highway Cake's Videos
A BUMPY ROAD TO RED VELVET CAKE
I baked my favourite flavour of cake, and I have decided not to ever question a baker's price again.
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Learn how to make this CUTE and fun car & truck cake design as well as how to create a spiral tier in this cake decorating video tutorial! This is a favorite on MyCakeSchool.com and we're happy to share it here as well!
Spiral tiers are so unique and can be used for all sorts of themes. (We've used a spiral tier in several free tutorials on our website including our Train Cake Tutorial, Sledding Snowmen Cake Tutorial, and Snake Cake Tutorial!).
Hop over to the link below for our Materials list. Enjoy the video!
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What's my favorite part? I love the crunch from the Graham cracker crumble and the solidified chocolate in this cake, it contrasts well with the gooey marshmallow fluff! THis cake is SO YUMMY I really hope you ger a chance to make it soon.
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Melting Chocolate Cake | A Twice-Baked 2 Layer Creamy Gooey Fudgy Cake
This cake is something that I had wanted to recreate after having tried it at a few places around Melbourne. Whilst the cake itself is not a new concept, I do enjoy making and eating this cake and I hope that you do too.
And as always, there are plenty of notes and tips in my blog post so do check it out for more details (link below) :)
There are some further ideas in that post on how you could flavour the cake and include textures and layers in my blog post.
Please stay safe and take care of yourselves! Happy Holidays!
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The Way by LiQWYD Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: Music promoted by Audio Library
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