My Big Fat Bumpy Life Cake
Posted by: Mary Ellen Fri, 30 Jan 2004, at 3:56 p.m.
 

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 cup butter-flavored shortening
1 cup sugar
1 cup firmly packed brown sugar
4 eggs
1 (14-oz.) can sweetened condensed milk, divided use
2 teaspoons vanilla
1 cup buttermilk
½ cup unsweetened cocoa powder
1 cup hot water
Icing:
¼ cup additional butter-flavored shortening
Reserved sweetened condensed milk (such as Eagle Brand)
1 cup powdered sugar
Drizzle:
1/3 cup additional cocoa powder
3 tablespoons vegetable oil
Topping:

½ cup miniature marshmallows, halved
1 cup coarsely chopped pecans, toasted
Yield: Tube cake for a 12-cup Bundt pan

Have oven heating to 350 degrees. Grease a 12-cup Bundt pan with shortening on a paper towel or use a spray oil product, such as Baker's Joy. Measure 1/3 cup of the sweetened condensed milk for the cake. Reserve the rest for the icing.

In a medium mixing bowl, combine the flour, baking soda, salt and cinnamon. Set aside. In a large mixer bowl, combine 1 cup shortening, sugar, brown sugar, eggs, 1/3 cup sweetened condensed milk and vanilla. Beat at medium speed with an electric mixer until creamy and fluffy. Add buttermilk and ½ cup cocoa powder. Beat until blended. Add flour mixture and beat on low to blend. Beat at medium speed for 5 minutes. Stir in the cupful of hot water with a spoon until just blended. Batter will be thinner. Pour into the prepared Bundt pan. Bake in the center of a preheated 350-degree oven for 35 to 50 minutes until a toothpick or cake tester rod inserted in center comes out clean.

Cool 5 minutes in pan, then remove to a serving plate, fluted side up. Cool 20 minutes.

Combine icing ingredients (shortening, reserved sweetened condensed milk and the cupful of powdered sugar). Beat at medium speed until smooth. Combine drizzle ingredients (cocoa and oil) in a small bowl.

Frost the warm cake with icing, allow the hole in middle to fill, if you like. Coat surface randomly with halved marshmallows and pecan pieces first toasted in a dry sauté pan over medium heat, then cooled. Decorate with chocolate drizzle in a crisscross pattern. Serve cake warm or at room temperature. --

Whirlpool contest winner by Sandi Klingler of Auburn, Ala.