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1
Preheat oven to 350 degrees F.
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2
Grease a 12-cup bundt pan with nonstick cooking spray and set aside.
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3
Measure out 1/3 cup of the sweetened condensed milk for using in the cake.
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4
Reserve the rest for the icing.
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5
Combine flour, baking soda, salt, and cinnamon together in a medium bowl.
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6
Set aside.
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7
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.
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8
Add buttermilk and cocoa powder and beat until blended.
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9
Add flour mixture and beat on low to blend.
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10
Then increase the speed to medium and beat for 5 minutes.
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11
Stir in hot water with a spoon until just blended.
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12
Pour batter into prepared bundt pan and bake for 35 to 50 minutes, until a toothpick inserted in the center comes out clean.
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13
Cool for 5 minutes in the pan and then remove to a serving plate, fluted side up.
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14
Cool cake for 20 minutes.
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15
Combine icing ingredients in the bowl of an electric mixer and beat at a medium speed until smooth.
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16
Stir the ingredients for the drizzle together until combined and set aside.
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17
Frost the warm cake with the icing and allow the hole in the middle to fill if you like.
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18
Sprinkle the marshmallows and pecans evenly over the icing.
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19
Combine the cocoa and vegetable oil.
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20
Decorate the cake with the chocolate drizzle.
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21
Serve warm or at room temperature.
