Bumpy Highway Cake (Marshmallow Nut Chocolate)

Ingredients: CAKE

• Crisco® Flour No-Stick Spray
• 1 cup Crisco® Butter Shortening OR 1 stick Crisco® Butter Shortening Sticks
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 4 large eggs
• 1/3 cupEagle Brand® Sweetened Condensed Milk
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1/2 cup unsweetened natural cocoa 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 -TOPPINGS

• FROSTING
• 1/2 cup powdered sugar
• 1/2 cupEagle Brand® Sweetened Condensed Milk
• 2 tablespoons Crisco® Butter Shortening
• OR 2 tablespoons Crisco® Butter Shortening Sticks
• TOPPINGS
• 1 cup chopped walnuts or pecans
• 1/2 cup miniature marshmallows, halved
• 1/3 cup Smucker's® Chocolate Sundae Syrups Ice Cream Topping

Preparation: Cake

1. HEAT oven to 350°F. Spray a 10-inch (12-cup) fluted tube pan with flour no-stick cooking spray. COMBINE 1 cup shortening, granulated sugar, brown sugar, eggs, 1⁄3 cup condensed milk and vanilla; beat at medium speed until creamy. Add buttermilk and cocoa; beat until well blended.
2. COMBINE flour, baking soda, cinnamon and salt in medium bowl. Add to shortening 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.
3. BAKE 40 to 50 minutes or until top springs back when touched lightly in center or until toothpick inserted into center comes out clean. COOL 20 minutes before removing from pan. Place cake, fluted side up, on serving plate. Cool 10 minutes

FROSTING -TOPPINGS

1. COMBINE powdered sugar, 1⁄2 cup condensed milk and 2 tablespoons shortening; beat at high speed until glossy and of desired spreading consistency.
2. SPREAD over warm cake. Sprinkle with nuts and marshmallows. Drizzle with chocolate syrup. Serve warm or cool completely.