Home » Recipes » Fall 2005 Country Kitchen » MY BIG FAT BUMPY LIFE CAKE

MY BIG FAT BUMPY LIFE CAKE

MY BIG FAT BUMPY LIFE CAKE
MY BIG FAT BUMPY LIFE CAKE

MY BIG FAT BUMPY LIFE CAKE

Ingredients

Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup butter-flavor solid vegetable shortening
1 cup sugar
1 cup firmly packed light brown sugar
4 eggs
1 (14-ounce) can sweetened condensed milk, divided
2 teaspoons vanilla
1 cup buttermilk
1/2 cup cocoa
1 cup hot water
Icing:
1/4 cup butter-flavored solid vegetable shortening
Reserved sweetened condensed milk
1 cup powdered sugar
Topping:
1/2 cup miniature marshmallows, halved
1 cup coarsely chopped pecans
Drizzle:
1/3 cup cocoa
3 tablespoons vegetable oil

Preparation

In a medium bowl, combine flour, soda, salt and cinnamon; set aside. In a large mixing bowl, combine shortening, sugar, brown sugar, eggs, 1/3 cup of the sweetened condensed milk and vanilla. Beat at medium speed with an electric mixer until fluffy. Add buttermilk and cocoa; beat until blended well. Add flour mixture and beat on low speed to blend, then beat at medium speed for 5 minutes. Stir in hot water with a spoon just until blended. Batter will be thin. Pour into a Bundt pan that has been sprayed with nonstick cooking spray. Bake at 350 degrees for 35-50 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then remove to a serving plate, fluted side up. Cool 20 minutes. Meanwhile, combine icing ingredients and beat at medium speed until smooth. Spread over warm cake. Sprinkle cake with marshmallows and pecans. Combine drizzle ingredients and drizzle over cake.