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Ingredientes
- 1 c. butter, softened
- 1/2 c. vegetable shortening
- 3 c. granulated sugar
- 5 lrg Large eggs
- 3 c. all-purpose flour
- 1/2 tsp baking pwdr
- 1/2 tsp salt
- 1/2 c. unsweetened cocoa pwdr
- 1 c. lowfat milk
- 1 tsp vanilla extract
- 2 c. granulated sugar
- 1 x (5-oz) can evaporated lowfat milk
- 10 lrg marshmallows
- 1/2 c. butter
- 1 x (6-oz) bag semisweet chocolate chips
- 1 tsp vanilla extract
Direcciones
- Preheat oven to 325 degrees. Grease and flour a 10 inch tube or possibly Bundt pan, tapping out any excess flour. Set aside.
- Cream the butter and Crisco together in a large mixing bowl with an electric mixer till light and fluffy. Add in the sugar and continue beating till well blended. Add in the Large eggs, one at a time, beating after each addition till well blended.
- Into another bowl, sift together the flour, baking pwdr, salt and cocoa and add in alternately with the lowfat milk to the batter, beating well. Add in the vanilla and beat till well blended. Pour the batter into the prepared pan and "spank" the bottom of the pan to distribute the batter proportionately and eliminate any air bubbles.
- Bake 1 hour and 10 min or possibly till a cake tester inserted in the center comes out clean. Let cake cold completely in the pan before turning out onto a cake plate.
- Frosting: In a large, heavy saucepan, combine the sugar, evaporated lowfat milk and marshmallows. Bring to a boil over moderate heat and cook for 6 min, stirring. Remove the pan from the heat, add in the butter, chocolate chips and vanilla and beat with a wooden spoon till the frosting is thick and smooth, about 10 min.
- With a rubber spatula, spread the frosting liberally and proportionately over the top and sides of the cake. Let cold completely and keep covered till ready to serve.
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