Rocky Road Bundt Cake Recipes

ROCKY ROAD BUNDT CAKE

Steps:

• Preheat oven to 350F and grease & flour a 10 cup Heritage Bundt pan (I use homemade cake release).
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, beat butter and sugars on med-high until light and fluffy. Approx 2-3mins.
• Add peanut butter and vanilla, beat until thoroughly combined.
• Reduce speed and add eggs one at a time, thoroughly incorporating after each addition.
• Reduce mixer to low. Add flour mixture in 3 portions, alternating with 2 portions of milk. Mix until just combined.
• Pour half of the batter into a medium bowl, set aside.*
• Add 3 Tbsp cocoa powder to remaining batter and return to stand mixer. Beat until just combined.
• Prepare 2 separate pastry bags and fill one with chocolate batter and the other with peanut butter.
• Pipe the batter, alternating the colors, into the cracks of the Heritage bundt pan, being careful to avoid spilling over into neighbouring cracks. **
• Once cracks are sufficiently filled, add remaining batter in alternating layers and use a kitchen skewer to marble it. Spread the batter evenly.
• Bake for 45-50mins or until a skewer comes out clean.
• Remove from oven and transfer bundt pan to cooling rack for 10-15mins. Rap the bundt pan against the counter to loosen it then turn cake out onto cooling rack to cool completely.
• Line a baking sheet with parchment or a silpat.
• Place sugar and water into a small pot over med-high heat. Stir only to combine.
• Wash down the sides of the pot with some water and a pastry brush to prevent sugar from crystallizing. Do this from time to time, as needed, while the sugar is cooking.
• Continue to cook sugar until the caramel reaches a medium amber color. Do not stir at any point.
• Add in peanuts and salt and stir for 1 minute to coat.
• Pour peanuts onto baking sheet and spread evenly. Allow to cool completely, then roughly chop.
• Place marshmallow fluff, and icing sugar into a medium bowl, stir well to combine. Add 2 Tbsp of cream and stir until glossy and smooth. Add more cream as needed until desired consistency is reached.
• Using a small measuring cup, pour glaze carefully into the cracks of the cooled bundt cake.
• Sprinkle top with chopped candied peanuts.

ROCKY ROAD CHOCOLATE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , Meanwhile, for frosting, combine confectioners' sugar and cocoa in a small bowl; whisk in cream and vanilla until smooth. While cake is still hot, drizzle with half of the caramel topping and half of the frosting. Sprinkle with marshmallows; return to the oven for 5 minutes or until marshmallows are softened. , Drizzle with remaining caramel topping; sprinkle with nuts. Drizzle with remaining frosting. Cool on a wire rack.

ROCKY ROAD CAKE

Steps:

• Grease and flour 12 cup fluted tube pan.
• In small bowl, mix first 4 ingredients.
• In large bowl with mixer at low speed, beat together cake mix, eggs, real mayonnaise and water just until blended.
• Increase speed to medium, beat 2 minutes.
• Stir in nut mixture.
• Pour in prepared pan, bake at 350 for 50 minutes or until cake tester inserted in center comes out clean.
• Cool in pan 15 minutes.
• Remove.
• Cool on rack.
• If desired, dust with confectioners sugar.
• Makes 12 servings.

ROCKY ROAD CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 9x13-inch pan (I like to use my glass casserole dish).
• Place about 2 1/2 cup ice cream in microwave-safe dish then melt in microwave.
• You may need to add more to get it to 2 cups melted ice cream.
• Combine cake mix, melted ice cream and eggs; mix on low speed for 1 minute.
• Scrape down the sides of the bowl and mix on medium another minute or two until well blended.
• Pour into pan and bake 30-35 minutes or until you can press on the top and it springs back slightly.
• You don't want it to rise so much that it cracks, you'll have a dry cake.
• Set on rack until cool or almost cool.
• Heat the jar of hot fudge.
• Pour half of the hot fudge onto cake and spread out.
• Let it soak into the cake.
• Microwave the marshmallow cream a TINY bit to loosen it up (10-20 seconds).
• Pour onto the cake and spread out.
• Drizzle the rest of the hot fudge over the marshmallow cream in stripes, zig zags or swirls.
• Sprinkle nuts to garnish.
• Cook time does not include cooling time.