Rocky Road Fridge Cake Recipes

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ROCKY ROAD FRIDGE CAKE



Rocky road fridge cake image

Make this chocolate fridge cake for an Easter celebration, or just as an afternoon treat. Mix up a colourful combo of mini chocolate eggs and multi-coloured sprinkles

Provided by Good Food team

Categories     Dessert

Time 25m

Yield Makes 25 bites

Number Of Ingredients 10

300g dark chocolate , roughly chopped
100g butter
125g golden syrup
2 tsp vanilla bean paste
125g rich tea biscuits , broken into a mixture of small and large pieces
30g popcorn , sweet and salty
50g rice crispies
150g raisins
1 x 80g bag M&M's Eggs ® (you'll need 25 eggs)
2 tsp multicoloured sprinkles

Steps:

  • Line a 20 x 20cm tin with baking parchment. Melt the chocolate, butter and syrup in a heatproof bowl over a pan of just simmering water, stirring frequently until smooth, or use the microwave, stirring between 30 second blasts.
  • Remove the chocolate from the heat, then stir in the vanilla, biscuit rubble, popcorn, rice crispies and raisins. Mix well until everything is well coated in the chocolate. Transfer to the tin, packing it in and smoothing over the surface. Press the M&M's mini chocolate eggs into the top in rows of five (so that there's an egg for every one of 25 bites), then scatter over the sprinkles, also lightly pressing them in. Chill for at least 2 hours before cutting into 25 squares.

Nutrition Facts : Calories 179 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium

ROCKY ROAD CAKE



Rocky Road Cake image

There's melted ice cream in the batter! This is an adapted recipe from the Cake Mix Doctor (She used Ben and Jerry's Cherry Garcia). My friends loved this cake so much they all had TWO pieces! It is fluffy and a bit sticky with a light chocolate flavor. I make it in as a sheet cake but I bet it would make a lovely bundt cake! The topping is all mine. Marshmallow cream , hot fudge, nuts--need I say more? Try your own ice cream flavors and let me know how they turn out!

Provided by Just Mandy

Categories     Dessert

Time 50m

Yield 15 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) box white cake mix
2 cups melted rocky road ice cream (you'll need to start out with at least 2 1/2 c frozen ice cream)
3 eggs
1 (7 ounce) jar marshmallow cream
1 (11 3/4 ounce) jar hot fudge, halved
1/2 cup chopped nuts

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.

Nutrition Facts : Calories 310.2, Fat 9.2, SaturatedFat 2.1, Cholesterol 42.7, Sodium 362.8, Carbohydrate 52.8, Fiber 1.4, Sugar 32.8, Protein 4.7

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