Life...Sometimes We Need Dessert First!

WOW! Do you ever feel a tad bit overwhelmed with life? We are in the midst of transition and being born under the sign of Cancer the Crab.....I am feeling rather unsettled. I think I am going to toss caution to the wind and eat dessert first! How about a piece of cake? NOW!

You see, we have one house to sell in New England, we are purchasing a new house in Texas, we have two sons getting married, one wedding being held next week, we have two rehearsal dinners to plan, a trip back to New England to move our household goods, followed by the closing on the new house, a big anniversary and milestone birthday in Atlanta and then the move into the new Texas home. After this we will be in full swing of the second the summer wedding plans. No wonder I find myself on a fast track and that life is a bit daunting! So, I thought last night, of the perfect little sweet treat to serve the family this weekend. I remember the day I made this in Texas, and it was a real hit. I think we will all feel justified in having a piece of....

My Big Fat Bumpy Life Cake

Cake

 1 (14-ounce) can sweetened condensed milk, divided

2 1/2 cups all-purpose flour

 1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup butter flavored shortening

 1 cup sugar

1 cup firmly packed light brown sugar

 4 eggs

 2 teaspoons vanilla extract

 1 cup buttermilk

 1/2 cup cocoa powder

 1 cup hot water

Icing

 1/4 cup butter flavored shortening

 Sweetened condensed milk (reserved from cake)

 1 cup powdered sugar

Topping

 1/2 cup miniature marshmallows, halved

 1 cup coarsely chopped pecans

Drizzle

1/3 cup cocoa powder

3 tablespoons vegetable oil

Preheat oven to 350 degrees F. Grease a 12-cup bundt pan with nonstick cooking spray and set aside. Measure out 1/3 cup of the sweetened condensed milk for using in the cake. Reserve the rest for the icing. Combine flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside. In the bowl of an electric mixer, combine the shortening, sugar, brown sugar, eggs, 1/3 cup sweetened condensed milk, and vanilla; beat at medium speed until creamy and fluffy. Add buttermilk and cocoa powder and beat until blended. Add flour mixture and beat on low to blend. Then increase the speed to medium and beat for 5 minutes. Stir in hot water with a spoon until just blended. Pour batter into prepared bundt pan and bake for 35 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan and then remove to a serving plate, fluted side up. Cool cake for 20 minutes.
Combine icing ingredients in the bowl of an electric mixer and beat at a medium speed until smooth. Stir the ingredients for the drizzle together until combined and set aside. Frost the warm cake with the icing and allow the hole in the middle to fill if you like. Sprinkle the marshmallows and pecans evenly over the icing. Combine the cocoa and vegetable oil. Decorate the cake with the chocolate drizzle. Serve warm or at room temperature. Lawd, this is one fantastic cake!

Now....I promise to do more of this.......

Thank you Estelle's!