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Subject: Bumpy Highway Cake & Candied Black Forest Bars - November08, 2003



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*-=*=-* Bumpy Highway Cake *-=*=-*


Bumpy Highway Cake

Cake
1 (14 ounce) can sweetened condensed milk (not evaporated milk), divided
1 cup Butter flavor Crisco-all vegetable shortening or 1 Butter Flavor Crisco stick all
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup buttermilk or sour milk (see note)
1/2 cup Premium European-style cocoa
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup hot water

Drizzle
1/3 cup European-style cocoa
3 tablespoons CRISCO Oil

Frosting
1/4 cup Butter Flavor CRISCO all-vegetable shortening or 1/4 Butter Flavor CRISCO Stick
Reserved sweetened condensed milk
1 cup confectioners' sugar
1/2 cup miniature marshmallows, halved
1 cup chopped nuts

Heat oven to 350 degrees F. Grease 10-inch (12-cup) Bundt pan with Butter Flavor Crisco. Flour lightly.

Measure 1/3 cup condensed milk for cake. Reserve remaining milk for frosting.

For cake, combine 1 cup Butter Flavor Crisco, granulated sugar, brown sugar, eggs, 1/3 cup condensed milk & vanilla in large bowl. Beat at medium speed of electric mixer until creamy. Add buttermilk and 1/2 cup cocoa. Beat until well blended. Combine flour, baking soda, cinnamon & salt in medium bowl. Add to creamed mixture. Beat at low speed to blend. Beat at medium speed 5 minutes. Stir in hot water with spoon just until blended. DO NOT OVERMIX. Batter will be thin. Pour into pan.

Bake at 350 degrees F for 35 to 50 minutes or until top springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Cool 5 minutes before removing from pan. Place cake, fluted side up, on serving plate. Cool 15 minutes.

For drizzle, combine 1/3 cup cocoa & Crisco Oil in small bowl. Stir to blend.

For frosting, combine 1/4 cup Butter Flavor Crisco, reserved condensed milk & confectioners' sugar in medium bowl. Beat at high speed until glossy & of desired spreading consistency. Spread on warm cake. Sprinkle with marshmallows & then nuts. Decorate with chocolate drizzle. Serve warm or cool completely.

NOTES: To sour milk: Combine 1 tablespoon white vinegar plus enough milk to equal 1 cup. Stir. Wait 5 minutes before using. Substitute 4 bars (1 ounce each) unsweetened baking chocolate, melted, for cocoa and oil, if desired. Makes one 10-inch Bundt cake - 12 to 16 servings.
 

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*-=*=-* Candied Black Forest Bars *-=*=-*


Candied Black Forest Bars

1/2 cup Hershey's Cocoa
3 tablespoons granulated sugar
2/3 cup cold butter, cut into pieces
1 cup Hershey's Milk Chocolate Chips
1/2 cup candied green cherries, halved
1/2 cup candied red cherries, halved
1 (14 ounce) can sweetened condensed milk
1 1/3 cups coarsely chopped pecans

Preheat oven to 350 degrees F. Stir together crumbs, cocoa & sugar in medium bowl; cut in butter until crumbly. Press mixture evenly on bottom and 1/2 inch up sides of a 13 x 9-inch baking pan. Sprinkle chocolate chips & cherries evenly over crust. Pour sweetened condensed milk evenly over fruit. Top with pecans; press down lightly. Bake for 25 to 30 minutes or until lightly browned. Cool completely; cover & refrigerate. Cut into about 36 bars.
 

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