Rocky Road Cake Recipes

ROCKY ROAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, sugar, cocoa, baking soda and salt. Sift once more, then sift again into a 9 inch square pan.
• Make a well in the center, and measure in the oil, vinegar and vanilla. Pour water over all and mix with a fork until smooth.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the frosting: In a saucepan, combine chocolate, margarine and water. Cook over low heat until melted and smooth. Remove from heat and stir in vanilla and confectioners' sugar. Fold in miniature marshmallows. Spread over cake.

ROCKY ROAD ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Put the melted butter and wafer cookies in a medium bowl and mix well. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then let cool completely before using.
• Spread the marshmallow creme onto the cookie crust then sprinkle with the walnuts. Scoop the ice cream onto the walnut layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Bring the heavy cream to a simmer in a small pot. Pour the cream over the chocolate in a heatproof bowl and stir until smooth. Allow to cool 10 minutes before using.
• Frost the top and sides of the cake with the ganache and sprinkle with the mini marshmallows. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

ROCKY ROAD CAKE

Steps:

• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Spread frosting between layers and over top and sides of cake. In a large bowl, combine 1-1/2 cups peanuts, the chocolate kisses and 1 cup marshmallows; set aside., Arrange remaining marshmallows to form the border of a road across the top of cake. Coarsely chop remaining peanuts and sprinkle inside marshmallow border. Lightly press chocolate mixture over sides and remaining top of cake.

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

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.

CHOCOLATE ROCKY ROAD CAKE

Steps:

• heat oven to 350*F.
• in a large mixer bowl combine all cake ingredients, beat at low speed scraping bowl often until ingredients are moistened.
• beat at high speed, scraping bowl often , until smooth for 1 to 2 minutes.
• pour into greased and floured 13x9 baking pan, bake for 30 to 40 minutes or until wooden pick inserted into center of cake comes out clean.
• sprinkle with marshmallows, continue baking 2 minutes or until marshmallows are softened.
• meanwhile in 2 qt saucepan combine 1/4 cup butter, cream cheese, chocolate and milk. cook over med heat stirring occasionally until melted (8 to 10 min).
• remove from heat, stir in powdered sugar and vanilla until smooth.
• pour over marshmallows and swirl together.
• sprinkle with peanuts.

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.