CAKE: Heat oven to 350 degrees. Spray 10-inch (12-cup) Bundt pan withvegetable oil spray. Measure 1/3 cup condensed milk for cake; reserveremaining for Frosting.

Conbine shortening, eggs, granulated sugar, brown sugar and 1/3 cupcondensed milk in large bowl. Beat at medium speed of electric mixeruntil creamy. Add cocoa and buttermilk; blend thoroughly.

Combine flour, baking soda, cinnamon and salt. Add to creamed mixture.

Stir in vanilla. Beat at low speed to blend. Beat at medium speed 5minutes. Stir in hot water just until blended. Do not overbeat. (Batterwill be fairly thin.) Pour batter into prepared pan. Bake at 350 degreesfor 35 to 50 minutes, or until cake springs back in center when touchedlightly with finger or until wooden toothpick inserted in center comes outclean. Cool 5 minutes before removing from pan.

DRIZZLE: Combine cocoa and oil; stir to blend. Drizzle a little onserving plate. Place cake on fluted-side up on drizzle. Cool 15minutes.

FROSTING: In a medium bowl, combine shortening with reserved condensedmilk and confectioners' sugar. Beat at high speed until glossy and ofspreading consistency. Spread on warm cake. Sprinkle withmarshmallows, then nuts. Decorate with remaining chocolate Drizzle.

Serve warm or cool completely. Makes 1 10-inch Bundt cake (16 to 20servings).

Note: If desired in the Drizzle recipe, substitute 4 bars (1 ounce each)unsweetened baking chocolate, melted to the cocoa-and-oil mixture.

Preparation time: 25 minutes Baking Time: 35 to 50 minutes