INGREDIENTS

INSTRUCTIONS

CAKE
DRIZZLE
FROSTING
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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