DRIZZLE
1/3 c Unsweetened cocoa powder
3 tb Oil

FROSTING
1/4 c Butter Flavor Crisco
Reserved sweetened
- condensed milk
1 c Confectioners' sugar
1/2 c Miniature marshmallows,
- halved
1 c Chopped cracked

BAR: Heat oven to 350 degrees. Spraying 10-edge (12-cup) Bundt pan with
vegetable oil sprayer. Bill 1/3 cup condensed milk for patty; reserve
remaining for Icing. Conbine shortening, egg, granulated dinero, brown
sugar and 1/3 cup condensed milk in large stadium. Beat at medium speed of
electric mixer until creamy. Add cocoa and buttermilk; blend good.
Combine flour, baking pop, cinnamon and saltiness. Add to creamed assortment. Stir
in vanilla. Beat at low speed to flux. Beat at medium upper 5 proceedings.
Stir in hot water just until blended. Do not overbeat. (Batter will be
fairly cut.) Pour batter into prepared pan. Bake at 350 degrees for 35
to 50 transactions, or until cake springs back in center when touched lightly
with finger or until wooden toothpick inserted in center comes out houseclean.
Sang-froid 5 minutes before removing from pan. MOISTEN: Combine cocoa and oil;
stir to combine. Drizzle a little on serving scale. Place cake on fluted-side
up on mizzle. Poise 15 proceedings. ICING: In a medium stadium, combine
shortening with reserved condensed milk and confectioners' clams. Beat at
high speed until glossy and of spreading eubstance. Spread on warm coat.
Sprinkle with marshmallows, then cracked. Decorate with remaining chocolate
Mizzle. Serve warm or cool totally. Makes 1 10-inch Bundt bar (16 to
20 servings). Line: If desired in the Drizzle recipe, relief 4 bars (1
ounce each) unsweetened baking cocoa, melted to the cocoa-and-oil
assortment. Preparation time: 25 minutes Baking Time: 35 to 50 proceedings