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CAKE: Heat oven to 350F (180C).
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Spray 10-inch (12-cup) Bundt pan with vegetable oil spray.
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Measure 13 cup condensed milk for cake; reserve remaining for Frosting.
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Conbine shortening, eggs, granulated sugar, brown sugar and 13 cup condensed milk in large bowl.
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Beat at medium speed of electric mixer until creamy.
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Add cocoa and buttermilk; blend thoroughly.
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Combine flour, baking soda, cinnamon and salt.
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Add to creamed mixture.
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Stir in vanilla.
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Beat at low speed to blend.
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Beat at medium speed 5 minutes.
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Stir in hot water just until blended.
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Do not overbeat.
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(Batter will be fairly thin.)
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Pour batter into prepared pan.
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Bake at 350F (180C) for 35 to 50 minutes, or until cake springs back in center when touched lightly with finger or until wooden toothpick inserted in center comes out clean.
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Cool 5 minutes before removing from pan.
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DRIZZLE: Combine cocoa and oil; stir to blend.
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Drizzle a little on serving plate.
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Place cake on fluted-side up on drizzle.
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Cool 15 minutes.
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FROSTING: In a medium bowl, combine shortening with reserved condensed milk and confectioners' sugar.
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Beat at high speed until glossy and of spreading consistency.
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Spread on warm cake.
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Sprinkle with marshmallows, then nuts.
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Decorate with remaining chocolate Drizzle.
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Serve warm or cool completely.
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Makes 1 10-inch Bundt cake (16 to 20 servings).
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Note: If desired in the Drizzle recipe, substitute 4 bars (1 ounce each) unsweetened baking chocolate, melted to the cocoa-and-oil mixture.
