Rocky Road Cake Pops Recipes

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.

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 CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and 1 cup of the chopped peanuts; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 1 minute, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes.
• Remove from refrigerator a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately sprinkle with marshmallow bits and remaining 1 cup chopped peanuts. Poke opposite end of stick into foam block. Let stand until set.

ROCKY ROAD FUDGE POPS

Steps:

• In a large microwave-safe bowl, whisk milk and pudding mix. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Cool for 20 minutes, stirring several times., Meanwhile, combine peanuts and chocolate chips; divide among plastic cups. Stir marshmallow creme into pudding; spoon into cups. Insert wooden pop sticks; freeze.

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 the oven to 180C/160C fan/gas 4. Butter the base of a 23cm loose-bottomed cake tin and line with baking parchment. Melt the butter in a small pan over a low heat, then remove from the heat and leave to cool for 3 mins. Whisk the melted butter, oil, yogurt, milk, coffee and eggs together in a large bowl until combined. Whisk the sugar, flour, baking powder and cocoa together in a separate large bowl, breaking up any lumps of sugar with the whisk. Gradually whisk the wet ingredients into the dry until smooth, then pour into the tin. Bake for 55 mins-1 hr until firm to the touch and a skewer inserted into the middle comes out clean with no wet crumbs. Leave to cool completely in the tin.
• For the rocky road, tip the biscuits into a food bag and bash with a rolling pin until roughly broken up. Melt the butter, chocolate and golden syrup together in a large pan over a low heat, stirring until smooth. Remove from the heat and leave to cool a little.
• Tip the crushed biscuits, mini marshmallows and any extras into the pan and stir until everything is completely coated in the chocolate mixture. Spoon the rocky road over the cooled cake and smooth with a spatula so the top is completely covered. Sprinkle over some extra biscuit pieces, marshmallows and any other bits you'd like to add. Leave to set at room temperature for at least 2 hrs, or chill for 1 hr to help it set more quickly. Remove the cake from the tin, slice and serve. Will keep in an airtight container in a cool place for up to two days.